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Mexican Chicken (Pollo Mexicano)

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      Title: MEXICAN CHICKEN (POLLO MEXICANO)
 Categories: Mexican, Poultry
      Yield: 4 Servings
 
      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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