Grilled chicken breasts w/ ancho chili sauce & pico de ga

4 servings

Ingredients

Quantity Ingredient
1½ cup Water
2 Dried ancho chilies*
2 Garlic cloves, peeled
1 teaspoon Salt
½ teaspoon Dried oregano
1 tablespoon Sugar
1 teaspoon Olive oil
1 cup Chopped tomatoes
½ cup Chopped onion
¼ cup Chopped fresh cilantro
½ Jalapeno chili, minced
1 tablespoon Fresh lemon juice
1 tablespoon Olive oil
4 Skinless boneless chicken breast halves
Olive oil
1½ cup Grated Monterey Jack cheese (about 6 oz)
Avocado slices

Directions

SAUCE

PICO DE GALLO

FOR SAUCE: Boil 1½ C water, ancho chilies, garlic cloves, salt and dried oregano in heavy small saucepan until chilies are tender, about 5 minutes. Using slotted spoon, remove ancho chilies and garlic cloves from cooking liquid; reserve cooking liquid. Discard stems and seeds from chilies. Chop chilies coarsely. Transfer chilies and garlic cloves to blender and puree until finely chopped. With machine running, gradually add enough chili cooking liquid (about 1 C) to form thick sauce. Add 1 T sugar and 1 t olive oil and blend until sauce is smooth. (Sauce can be prepared 1 day ahead. Cover tightly and refrigerate.)

FOR PICO DE GALLO: Combine tomatoes, onion, cilantro, jalapeno chili, lemon juice and 1 T olive oil in small bowl. Season to taste with salt and pepper. (Can be prepared 4 hours ahead. Cover and refrigerate.)

Preheat oven to 400'F and prepare barbecue (medium-high heat) or preheat broiler. Brush chicken lightly with olive oil. Season with salt and pepper. Grill or broil chicken just until cooked through, brushing occasionally with ancho chili sauce, about 5 minutes per side.

Transfer chicken to baking dish; brush with more sauce. Sprinkle grated Monterey Jack cheese over. Bake just until cheese melts, about 3 minutes. Arrange chicken on plates. Top with pico de gallo. Garnish with avocado slices. Serve, passing remaining ancho chili sauce separately.

*Available at Latin American markets and specialty foods stores.

Bon Appetit/Sept/94 Scanned & edited by Di Pahl & <gg>

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