Title: Chicken W/mild Red Chili Sauce
Categories: Main, Course -, Chicken
Yield: 8 Servings

3/4 c Fresh lemon juice
3/4 c Dry white wine
6 tb Olive oil
4 1/2 tb Mild chili powder
9 Cloves garlic; chopped
3 Shallots; chopped
2 tb Soy sauce
2 tb Honey
1 1/2 tb Fresh oregano leaves (or 1
-1/2 teaspoons dried)
8 lg Chicken breasts halves,
-boneless with skin oregano
-sprigs; optional

Puree first 9 ingredients in blender or food processor until smooth. Using
a meat mallet, pound chicken breasts between sheets of plastic wrap to 1/2"
thickness. Place chicken in 13" x 9" x 2" glass baking dish. Pour
marinade over and turn to coat. Cover & refrigerate overnight.

Prepare barbecue to medium high or preheat broiler. Drain marinade into a
small suacepan. Boil for 5 minutes. Season chicken with salt & pepper.

Grill or broil chicken until cooked through, about 5 minutes per side.
Brush some marinade over chicken. Transfer to a platter. Garnish with
oregano springs. Serve with remaining marinade.
Posted to FOODWINE Digest 12 October 96

Date: Sun, 13 Oct 1996 09:16:17 -0400

From: Laura Hunter