Title: Indonesian Chicken Breasts
Categories: Barbecue, Poultry
Yield: 4 Servings

1/2 c Orange juice
1/4 c Peanut butter
2 ts Curry powder
4 Boneless, skinless chicken
-breast halves (about 1 lb)
1 md Red bell pepper, cut in half
1/4 c Shredded coconut
1/4 c 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 1/2 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 MM-Recipes Digest V4 #13 by cjhartlin@email.msn.com on Apr 9,
1999