SOUTH-OF-THE-BORDER GRILLED CHICKEN

ENTREE

SOUTH-OF-THE-BORDER GRILLED CHICKEN

This chili spice works well on portobello mushroom caps, too, for a vegetarian cookout.

1 tablespoon chili powder

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon brown sugar

1/4 teaspoon salt

1/8 teaspoon cayenne

1 1/2 teaspoons olive oil

4 boneless, skinless chicken breast halves

Preheat a gas or charcoal grill.

Combine chili powder, cumin, coriander, sugar, salt, cayenne and olive oil in a bowl. Mixture will be a little dry.

Pound chicken breasts with a meat mallet or other heavy object until a uniform 1/4-inch thickness. Use your hands to rub chicken with chili mixture. Place chicken on grill and cook, turning 9 to 10 minutes until juices run clear when the thickest part of the breast is pierced with the tip of a knife. Slice crosswise into strips. Makes 4 to 6 servings.

Per serving: 204 calories, 24 percent calories from fat, 6 grams total fat, 1 gram saturated fat, 96 milligrams cholesterol, 1 gram carbohydrates, .58 gram total fiber, .43 gram total sugars, .64 gram net carbs, 35 grams protein, 194 milligrams sodium.

Adapted from Good Housekeeping Favorite Recipes Grill It! (Hearst, 2005).