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
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