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| 2 Esslöffel | orange peel grated |
| 2 | (up to) |
| 3 | Jalapeno Chile Peppers; seeded if desired; coarsely chopped |
| 1 Esslöffel | Grated fresh Gingerroot |
| 1 | (up to) |
| 2 Esslöffel | water |
| 2 Teelöffel | oil |
| 2 | cloves garlic halved |
| 1/2 Teelöffel | allspice |
| 4 | Boneless skinless Chicken Breast halves (1 lb.) |
| | Chutney |
| 1 | Bottle (9-oz) (3/4 cup) Mango Chutney |
| 1 | Ripe large Banana; coarsely chopped |
| 1 Esslöffel | lime juice |
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Grill Instructions: Heat grill. In blender container, combine all grill paste ingredients; blend 2 minutes or until smooth. Spread about 1 Tbsp paste evenly over 1 side of each chicken breast half. When ready to grill, oil grill rack. Place chicken, paste side up, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 5 minutes. Turn chicken; cook an additional 5 minutes or until chicken is fork tender and juices run clear. Meanwhile, in small bowl, combine all chutney ingredients; mix well. Serve with chicken.
Broiler Instructions: Prepare grill paste as directed above. Place chicken on broiler pan. Broil 4 to 6 inches from heat for 5 minutes. Turn chicken; spread about 1 Tbsp paste evenly over each chicken breast half. Cook an additional 5 minutes or until chicken is fork tender and juices run clear. Meanwhile, prepare chutney as directed above; serve with chicken.
Eat-L Digest 8 August 96
From the Eat-L recipe list. Downloaded from Glen's Mm Recipe Archive,
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