Recipe - Broiled Chicken Indienne

4 lg Chicken breasts; halved
1 One fourth cup Stewed tomatoes
2 Cloves garlic; minced
1 teaspoon Ginger
2 tablespoon Tomato paste
2 tablespoon Oil
1 tablespoon Coriander
1 teaspoon Cumin
One fourth teaspoon Cinnamon
One half teaspoon Salt
One half teaspoon Black pepper
4 tablespoon Sour cream

This thick, spicy marinade is made with canned, stewed tomatoes that are
blended with fresh garlic, ginger, cumin, coriander and cinnamon. Marinate
briefly before broiling. Serve with a dollop of sour cream.

TIP: Measure distance from top of chicken to broiler unit rather than from
rack to broiler. If distance is less than 5 to 6 inches, the chicken will
burn. To check for doneness, pierce with knife. If juice is clear, chicken
is cooked. Or if fork is inserted with ease, chicken is done. Or press with
your fingers. There should be a little give to the flesh.

1) Trimm any excess fat and skin from the chicken breasts. Place in a glass
dish.

2) Using a blender or food processor, combine the tomatoes, garlic, giner,
tomato paste, oil, coriander, cumin, cinnamon, pepper and salt until almost
smooth.

3) Reserve One fourth cup marinade to use as a sauce. Cover chicken with the rest
of marinade. Allow to sit at room temperature 30 minutes.

4) Place chicken on a broiler pan, skin side down. Broil 7 to 10 minutes on
each side, 5 to 6 inches from heat. Baste before turning. Spoon with
marinade.

5) Bake at 350¡F for 10 minutes. Remove chicken to platter.

6) Bring reserved marinade to a boil. Spoon over chicken. Serve with a
dollop of sour cream on each chicken breast.

Per serving: 623 Calories; 37g Fat (47% calories from fat); 86g Protein; 9g
Carbohydrate; 253mg Cholesterol; 725mg Sodium

Recipe by: Ron West

Posted to BakeryShoppe Digest V1 #491 by Ron West ronwest@bigfoot.net on
Jan 7, 1998