Mexican chicken (pollo mexicano)

Yield: 4 Servings

Ingredients:

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

Instructions:

Mix the chilli powder with the celery salt brown sugar red wine vinegar worcestershire sauce tomato ketchup chicken stock and tabasco sauce. 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. Reduce the heat and cook for 10 minutes on each side. 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. Transfer the chicken to a warmed serving dish and spoon over any sauce from the grill pan. Top each portion with a generous dollop of natural yoghurt. Garnish with coriander or parsley sprigs and serve with a salad. Calories: 240 per serving