Yield: 1 Servings
|4 \N||Chicken cutlets|
|4 tablespoons||Extra-virgin olive oil|
|2 tablespoons||Lemon juice|
|5 drops||Tabasco sauce; (up to 6)|
|4 \N||Cloves of garlic minced|
|2 tablespoons||Cayenne pepper|
|1 tablespoon||Black pepper|
|3 tablespoons||Dijon mustard|
|1 teaspoon||Dill dried|
|1 \N||Jalapeno chili chopped fine; (with seeds)|
|2 \N||Serranos chopped fine; (with seeds)|
|1 \N||Habanero chopped fine; (with seeds)|
wash cutlets and pat dry. rub a pinch of the salt, pepper & cayenne into chicken. make marinade by adding all other ingredients except the garlic and chilis into a casserole dish. do not refrigerate! place cutlets in marinade and cover them completely with the marinade. add minced garlic and chilis (seeds and all) onto the top off chicken and garnish with marinade.
place in preheated 375 degree oven and let bake for ½ hour garnishing with marinade evry 10 minutes so as not to dry out the chicken. eat and enjoy! serve with a chicken flavored rice.
Posted to CHILE-HEADS DIGEST V4 #254 by michellem@... (Michelle Munistari) on Dec 30, 1997