Chili-rubbed chicken breasts w/tomato coriander gravy (hl)

8 Servings

Ingredients

Quantity Ingredient
8 Skinless boneless chicken breasts
½ cup Chili powder
1½ teaspoon Ground allspice
¼ cup Sweet paprika
½ teaspoon Garlic powder
½ teaspoon Ground black pepper
1½ tablespoon Dry basil leaves
1 tablespoon Dry thyme
1 teaspoon Dry oregano
1 teaspoon Granulated white sugar
¼ cup Canola oil -quick tomato coriander gravy---
4 larges Ripe tomatoes
4 Shallots; minced
3 tablespoons Coriander leaves
½ cup Barbecue sauce
1 tablespoon Extra virgin olive oil
2 ounces Lemon juice

Directions

Combine all the dry herbs and spices in a bowl and mix well.

Make the Tomato Coriander Gravy and reserve warm.

Dredge the chicken breasts in the chili rub mix and allow to rest refrigerated for 20 minutes. Overnight is also okay. Coat the breasts with some canola oil and proceed to grill. For a medium thick breast, cooking time should be in the 7 to 8 minute window.

Slice the cooked breasts on a clean cutting board.

Fan on a plate and sauce on top of the breast with the gravy.

Yield: 8 servings

Nutritional information: 347 calories and 11 grams of fat QUICK TOMATO CORAINDER GRAVY

De-core the tomatoes and medium dice them.

Very roughly chop the corainder leaves and reserve.

In a non-reactive sauce pan, beat the extra virgin olive oil and add the diced tomatoes. Cook for 3 minutes. Add the minced shallots and continue to cook for an additional minute. Add the lemon juice, barbecue sauce and coriander leaves. Finish cooking for a final minute.

Yield: 1 quart (serves 8)

Nutritional information: 50 calories and 2⅕ grams of fat Courtesy Chef John Schenck, Clementine Restaurant Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@...> Recipe by: RECIPE FOR HEALTH SHOW #RHH297 Posted to MC-Recipe Digest V1 #812 by 4paws@... (Shermeyer-Gail) on Sep 27, 1997

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