Terry’s Southwestern Lime Chicken with Ancho Chili Sauce

From Terry – Delicious but Ancho Chili Sauce is spicy

Ingredients

8 8 slices

chicken breast halves, boneless, skinless cheese, Monterey Jack (optional)

Marinade for Chicken

½ cup 6 Tbsp ¼ cup 2 Tbsp 2 Tbsp 1 Tbsp 1 Tbsp 1 ½ tsp ½ tsp

lime juice, fresh soy sauce vegetable oil sugar, granulated oregano, fresh, chopped or 2 tsp dried rosemary, fresh, chopped or 1 tsp dried 1 Tbsp. minced garlic 1 1/2 tsp chili powder 1/2 tsp cayenne pepper

Ancho Chile Sauce

3 whole dry 1 cup or so 2 Tbsp ½ cup 2 Tbsp 1 Tbsp 1 tsp ½ tsp

ancho chilies, stemmed, seeded, & torn to bits boiling water to cover lime juice, fresh mayonnaise sugar, brown oregano, fresh, chopped OR 1 tsp dried rosemary, fresh, chopped OR 1/2 tsp dried cumin, ground salt & pepper to taste

Instructions

1. Prepare the marinade and pour over chicken in either a flat pyrex dish or in a ziplock bag. Let sit in marinade overnight.

2. Place the dried chilies in a bowl and pour over enough boiling water just to cover. Let sit for 30 minutes.

3. Drain the chilies, reserving about 1/2 cup of the liquid for pureeing.

4. Puree the chilies, 3 Tbsp of the soaking liquid & the lime juice until smooth. Add more of the liquid if too stiff.

5. Whisk mayo, brown sugar, oregano, rosemary & cumin together in a small bowl. **Add the pureed chilies.

6. Add salt & pepper to taste

7. Cover and refrigerate, but try to serve at room temperature. This sauce can be made up to 3 days ahead.

8. Grill or broil the chicken.

9. Place a slice of jack cheese over each slice, letting it melt

10. Serve w/the Ancho Chili Sauce on the side

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