Title: Jamaican Chile Chicken With Banana Chutney
Categories: Poultry
Yield: 4 Servings

--------------------------------GRILL PASTE--------------------------------
2 tb Grated Orange Peel
2 -(up to)
3 Jalapeno Chile Peppers;
-seeded if desired;
-coarsely chopped
1 tb Grated fresh Gingerroot
1 -(up to)
2 tb Water
2 ts Oil
2 Cloves garlic; halved
1/2 ts Allspice

----------------------------------CHICKEN----------------------------------
4 Boneless skinless Chicken
-Breast halves (1 lb.)
CHUTNEY
1 Bottle (9-oz) (3/4 cup)
-Mango Chutney
1 Ripe large Banana; coarsely
-chopped
1 tb Lime juice

From: Phillip Graebing

Date: Fri, 9 Aug 1996 18:31:44 -0400
GRILL INSTRUCTIONS: Heat grill. In blender container, combine all grill
paste ingredients; blend 2 minutes or until smooth. Spread about 1 Tbsp
paste evenly over 1 side of each chicken breast half. When ready to grill,
oil grill rack. Place chicken, paste side up, on gas grill over medium heat
or on charcoal grill 4 to 6 inches from medium coals. Cook 5 minutes. Turn
chicken; cook an additional 5 minutes or until chicken is fork tender and
juices run clear. Meanwhile, in small bowl, combine all chutney
ingredients; mix well. Serve with chicken.

BROILER INSTRUCTIONS: Prepare grill paste as directed above. Place chicken
on broiler pan. Broil 4 to 6 inches from heat for 5 minutes. Turn chicken;
spread about 1 Tbsp paste evenly over each chicken breast half. Cook an
additional 5 minutes or until chicken is fork tender and juices run clear.
Meanwhile, prepare chutney as directed above; serve with chicken.

From: "Fast and Healthy Magazine," Vol. 4, No. 4, Jul-Aug 1995, p64.

EAT-L Digest 8 August 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.