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For Chili
Sauce
1 cup
Lysander's Original Chili (without beans)
1 small onion (about 1/4 cup), halved
3 large garlic cloves
1/2 red wine
For Chicken:
1 - 1 oz package
Lysander's Chicken Marinade
4 - 5-ounce skinless, boneless chicken breast halves
1 teaspoon vegetable oil
1 tablespoon coarsely grated Cheddar Cheese
Preheat oven to 400°F.
In a blender, combine the chili, onion, garlic, and wine and blend till smooth.
Make chicken:
Marinate chicken, covered and chilled, at least
15 minutes and up to 1 day.
In a 10-inch non-stick skillet heat oil over moderately high heat until hot but not smoking.
Add chicken with marinade clinging to it, skinned sides down, and sauté 1 minute on each
side, or until golden-brown patches appear. |
