Recipe - Chili-Rubbed Chicken Breasts Wtomato Coriander Gravy (Hl)

8 Skinless boneless chicken
breasts
One half cup Chili powder
1 One half teaspoon Ground allspice
One fourth cup Sweet paprika
One half teaspoon Garlic powder
One half teaspoon Ground black pepper
1 One half tablespoon Dry basil leaves
1 tablespoon Dry thyme
1 teaspoon Dry oregano
1 teaspoon Granulated white sugar
One fourth cup Canola oil
quick tomato coriander
gravy
4 lg Ripe tomatoes
4 Shallots; minced
3 tablespoon Coriander leaves
One half cup Barbecue sauce
1 tablespoon Extra virgin olive oil
2 ounce Lemon juice

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

Decore the tomatoes and medium dice them.

Very roughly chop the corainder leaves and reserve.

In a nonreactive sauce pan, beat the extra virgin olive oil and add the
minced 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 2.2 grams of fat

Courtesy Chef John Schenck, Clementine Restaurant

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

Busted by Gail Shermeyer 4paws@netrax.net

Recipe by: RECIPE FOR HEALTH SHOW #RHH297

Posted to MCRecipe Digest V1 #812 by 4paws@netrax.net (ShermeyerGail) on
Sep 27, 1997