Mexican Chicken I

Ingredients

 * 1      t            Chilli powder
 * 2      tb           Soft brown sugar
 * 2      tb           Worcestershire sauce
 * 150      ml           Chicken stock
 * 4                   Skinless chicken breasts
 * 1      t            Celery salt
 * 2      tb           Red wine vinegar
 * 3      tb           Tomato ketchup
 * 3                   Drops tabasco sauce
 * 150      ml           Natural yoghurt

Directions

 * 1) Mix the chilli powder with the celery salt, brown sugar, red wine vinegar, worcestershire sauce, tomato ketchup, chicken stock and tabasco sauce.
 * 2) Deeply score the chicken and arrange in a flameproof dish. Pour over the chilli mixture, heat the grill to high and cook the chicken for 5 minutes.
 * 3) Reduce the heat and cook for 10 minutes on each side.
 * 4) Baste the chicken thoroughly with the chilli sauce and grill for a further 10 minutes or until the meat is tender and the juices run clear.
 * 5) Transfer the chicken to a warmed serving dish and spoon over any sauce from the grill pan.
 * 6) Top each portion with a generous dollop of natural yoghurt.
 * 7) Garnish with coriander or parsley sprigs and serve with a salad.

Contributed by:
This Y-group is international. Good food from all parts of the world. A place where we can share the wonderful food from all over the world.
 * World Recipes Y-Group