Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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

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