Indonesian chicken breasts

Yield: 4 Servings

Measure Ingredient
½ cup Orange juice
¼ cup Peanut butter
2 teaspoons Curry powder
4 Boneless, skinless chicken breast halves (about 1 lb)
1 medium Red bell pepper, cut in half
¼ cup Shredded coconut
¼ cup Currants
Hot cooked rice, if desired

Beat orange juice, peanut butter and curry powder in medium nonmetal bowl, using wire whisk. Add chicken, turning to coat with marinade. Cover and refrigerate, turning once, at least 1 hour but no longer than 24 hours.

Heat coals or gas grill. Remove chicken from marinade; discard marinade.

Cover and grill chicken and bell pepper 4 to 6 inches from medium heat 15 to 20 minutes, turning once, until chicken is no longer pink in center. To serve, cut chicken breasts diagonally into ½ inch strips. Top chicken and bell pepper with coconut and currants. Serve with rice. Yield: 4 servings Typed in MMFormat by cjhartlin.msn@... Source: On the Grill! Posted to MM-Recipes Digest V4 #13 by cjhartlin@... on Apr 9, 1999

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