Chili-rubbed chicken breasts w/tomato coriander gravy (hl
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Chili-rubbed chicken breasts w/tomato coriander gravy (hl
  Chicken    Gravy  
Last updated 6/12/2012 1:14:38 AM. Recipe ID 43618. Report a problem with this recipe.
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      Title: Chili-rubbed chicken breasts w/tomato coriander gravy (hl
 Categories: Chicken-, Pl
      Yield: 8 Servings
 
      8    Skinless boneless chicken
           -breasts
    1/2 c  Chili powder
  1 1/2 ts Ground allspice
    1/4 c  Sweet paprika
    1/2 ts Garlic powder
    1/2 ts Ground black pepper
  1 1/2 tb Dry basil leaves
      1 tb Dry thyme
      1 ts Dry oregano
      1 ts Granulated white sugar
    1/4 c  Canola oil
           ---quick tomato coriander
           -gravy---
      4 lg Ripe tomatoes
      4    Shallots; minced
      3 tb Coriander leaves
    1/2 c  Barbecue sauce
      1 tb Extra virgin olive oil
      2 oz Lemon juice
 
  Combine all the dry herbs and spices in a bowl and mix well.
  
  Make the Tomato Coriander Gravy and reserve warm.
  
  Dredge the chicken breasts in the chili rub mix and allow to rest
  refrigerated for 20 minutes. Overnight is also okay. Coat the breasts
  with some canola oil and proceed to grill. For a medium thick breast,
  cooking time should be in the 7 to 8 minute window.
  
  Slice the cooked breasts on a clean cutting board.
  
  Fan on a plate and sauce on top of the breast with the gravy.
  
  Yield: 8 servings
  
  Nutritional information: 347 calories and 11 grams of fat
  
  QUICK TOMATO CORAINDER GRAVY
  
  De-core the tomatoes and medium dice them.
  
  Very roughly chop the corainder leaves and reserve.
  
  In a non-reactive sauce pan, beat the extra virgin olive oil and add
  the diced tomatoes. Cook for 3 minutes. Add the minced shallots and
  continue to cook for an additional minute. Add the lemon juice,
  barbecue sauce and coriander leaves. Finish cooking for a final
  minute.
  
  Yield: 1 quart (serves 8)
  
  Nutritional information: 50 calories and 2.2 grams of fat
  
  Courtesy Chef John Schenck, Clementine Restaurant
  
  




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Recipe ID 43618 (Apr 03, 2005)

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