"From Cooking Light. I wouldn't call this authentic, but it looks tasty."
ground red pepper
canned tomatoes, drained
gingerroot, peeled and chopped
boneless skinless chicken breast halves
cooked basmati rice, cooked
Combine first 10 ingredients in a food processor, process til smooth. Combine preserves mixture and chicken in a ziplok bag. Seal and marinate in fridge 2 hours.
Remove chicken from bag; reserve marinade. Sprinkle chicken evenly with salt; place on a grill rack coated with cooking spray. Grill 6 min on each side or til cooked through.
Meanwhile, combine reserved marinade and 1 c water in medium saucepan over med-high heat; bring to a boil. Reduce heat, and simmer til reduced to 3/4 c, about 8 minute Serve sauce over chicken and rice.
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Indian-Style Marinated Chicken (cont.)