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Chili-Rubbed Chicken

Serves: 6
Total Calories: 170

Ingredients

6 boneless skinless chicken breast halves (about 1 3/4 pounds)
3 tablespoons tomato paste
2 tablespoons chili powder
1 tablespoon white vinegar
1 teaspoon garlic salt
Two Tomato Relish:
2 medium tomatoes, chopped (1 1/2 cup)
2 medium yellow tomatoes, chopped (1/2 cup)
1 tablespoon red wine vinegar
1 teaspoon chopped fresh oregano or 1/4 teaspoon dried

Directions:

Place chicken in shallow glass or plastic dish. Mix tomato paste, chili powder, vinegar and garlic salt. Coat both sides of chicken with tomato paste mixture. Cover and refrigerate 1 hour. Prepare Two-Tomato Relish.
Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Cover and grill chicken 4 to 5 inches from medium heat 15 to 20 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Serve with Two-Tomato Relish.

1 Serving: Calories 150 (Calories from Fat 35) Fat 4g (Saturated 1g) Cholesterol 75mg Sodium 205mg Carbohydrate 2g (Dietary Fiber 1g) Protein 27g
% Daily Value: Vitamin A 8% Vitamin C 2% Calcium 2% Iron 6%
Diet Exchanges: 4 Very Lean Meat
Two-Tomato Relish
2 medium tomatoes, chopped (1 1/2 cups)
2 medium yellow tomatoes, chopped (1/2 cup)
1 tablespoon red wine vinegar
1 teaspoon chopped fresh or 1/4 teaspoon dried oregano leaves
Mix all ingredients. Cover and refrigerate until serving.

Betty's Tip
If you like hot and spicy foods, add crushed red pepper to the tomato paste mixture.

Nutritional Facts:

Serves: 6
Total Calories: 170
Calories from Fat: 35

This Chili-Rubbed Chicken recipe is from the Betty Crocker's Best Chicken Cookbook Cookbook. Download this Cookbook today.


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