Recipe - Indonesian Blossom

One half cup Orange juice
One fourth cup Peanut butter
2 teaspoon Curry powder
4 Boneless, skinless chicken
breast halves (about 1 lb)
1 md Red bell pepper, cut in half
One fourth cup Shredded coconut
One fourth cup Currants
Hot cooked rice, if desired

Beat orange juice, peanut butter and curry powder in medium nonmetal bowl,
using wire whisk. Add chicken, turning to coat with marinade. Cover and
refrigerate, turning once, at least 1 hour but no longer than 24 hours.

Heat coals or gas grill. Remove chicken from marinade; discard marinade.
Cover and grill chicken and bell pepper 4 to 6 inches from medium heat 15
to 20 minutes, turning once, until chicken is no longer pink in center. To
serve, cut chicken breasts diagonally into One half inch strips. Top chicken and
bell pepper with coconut and currants. Serve with rice. Yield: 4 servings
Typed in MMFormat by cjhartlin.msn@attcanada.net Source: On the Grill!

Posted to MMRecipes Digest V4 #13 by cjhartlin@email.msn.com on Apr 9,
1999