1 tsp chili powder
1 tsp ground cumin
1/4 tsp salt
1 lb chicken breast tenders
1/2 cup cilantro sprigs or 1/4 cup dried cilantro
1/4 cup parsley
1/4 cup blanched slivered almonds
1 garlic clove or 1 tsp mined/powdered garlic
1 serrano chilie pepper, seeded (wear plastic gloves when handling)
2 tbsp lime juice
2 tbsp extra-virgin olive oil
2 tbsp water
Sprig Cilantro, for garnish
Makes 4 servings
Coat a grill rack or broiler-pan rack with cooking spray. Preheat the grill or broiler. In a cup, combine the chili, cumin and salt. Cut two 1/2"-deep slashes in each side of the chicken tenders. Rub the spice mixture over the chicken, pressing into the slits. Place the chicken in a baking pan and coat completely with cooking spray. Let stand for 10 minutes.
Ina food processor, combine the cilantro, parsley, almonds, garlic and chile pepper. Process until chopped. While the processor is running, add the lime juice and oil through the feed tube, stopping the machine once or twice to scrape down the sides of the container until the sauce is smooth. Pour the sauce into a bowl. Stir in water, cover and chill until ready to serve.
Place the chicken on the prepared grill rack or grill or broil 6" from the heat, turning several times, for 15 minutes, or until a thermometer inserted in the thickest portion registers 170 F and the juices run clear. Serve with the sauce and garnish with the cilantro.
Note: This recipe appears in the South Beach Diet Cookbook. I cooked this recipe tonight and it was really delicious. I used a jalapeno pepper instead of a serrano chile pepper and it was still really good. I also substitued walnuts for the almonds and they worked just as well. I still highly recommend using the CuisinArt Griddler when cooking the chicken because the chicken was really juicy and moist I always use my griddler when the recipe calls for something broiled or grilled because it saves so much time and the food is just as tasty. Eat your heart out Bobby Flay and Jose Garces!
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