Title: Ancho rubbed chicken
 Categories: Poultry
      Yield: 4 Servings
 
      6    Ancho (or Mulato) peppers;
           -rehydrated
      6    Cloves garlic
    1/4 ts Oregano
    1/2 ts Sugar
    1/2 ts Salt
    1/2 c  Fine corn meal
    1/2 c  Coarse corn meal
    1/2 c  Flour
      1 tb Black pepper
      1 tb Chile powder
      2    Whole chicken breasts;
           -boned, skinned; and split
           White flour (for dusting)

--------------------------THE RUB-------------------------------
      6    Ancho (or Mulato) peppers;
           -rehydrated
      6    Cloves garlic; minced
    1/4 ts Oregano flakes
    1/2 ts Sugar
    1/2 ts Salt

----------------------SEASONED COATING---------------------------
    1/2 c  Fine corn meal
    1/2 c  Coarse corn meal
    1/2 c  Flour
      1 tb Black pepper
      1 tb Chile powder
 
  Ancho Rubbed Chicken (Fried Chicken Breasts Rubbed in Ancho Peppers)
  
  The Rub: Toast dried peppers on a hot iron skillet; remove stem; slit
  and remove seeds Place peppers in a pan; cover with water; bring to a
  boil; remove from heat; let stand for 1 hour. Place all rub
  ingredients in a blender and puree until smooth; run mixture through
  a food mill (fine filter) if possible. Should be a thick paste.
  
  Seasoned coating: Mix ingredients thoroughly.
  
  Chicken: 2 whole chicken breasts, boned, skinned, and split; rinse
  and pat dry Separate the tenderloins from each breast; you'll now
  have 8 pieces of chicken Pound chicken flat to about 50% increase in
  size Score meat with sharp knife in a 1/2 inch criss cross pattern.
  
  Preparation: Lightly dust chicken meat on all sides with flour, allow
  to dry for 5 minutes. With a butter knife, spread the ancho paste
  evenly on one side of the chicken pieces; rub into the scored pattern
  (should be enough paste to "hide" the chicken meat). Sprinkle
  liberally with seasoned coating; pat it into the paste; allow to dry
  for 5 min. Turn chicken pieces over and repeat the paste and coating
  process on other side of meat.
  
  Pour 1 cup of olive oil into a hot iron skillet; add 1/4 stick of
  butter; reduce heat to medium.  Don't crowd the chicken in the pan
  (cook breasts first, followed by  tenderloins); for each batch: cook,
  covered, for 5 minutes; turn the  meat; cook for another 5 minutes.
  Remove meat, place on a warming rack in a 300 degree oven. Continue
  cooking remaining meat.
  
  Notes:
  
  1. I served this with a yellow corn and black bean salsa, cooked for
  about 5 minutes with onions, 1 tsp balsamic vinegar, and 1/4 cup
  chicken broth.