Indonesian Chicken Breasts
1/2 cup orange juice
1/4 cup peanut butter
2 tsp curry powder
4 boneless, skinless chicken breasts halves
1 medium red bell pepper, cut in half
1/4 cup shredded coconut
1/4 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 is no longer pink in center. To
serve, cut
chicken breasts diagonally into 1/2-inch slices and bell pepper into
1/2-inch strips. Top chicken and bell pepper with coconut and
currants.
Serve with rice.
Yield: 4 servings. |