1 tsp chili powder
1 Serrano pepper, seeded
1 tsp ground cumin
1/4 tsp salt
1/8 tsp salt
1 pound chicken breast tenders
2 Tbsp lime juice
2 Tbsp extra virgin olive oil (EVOO)
2 Tbsp water
1/2 cup cilantro sprigs
1/4 cup parsley sprigs
1/4 cup blanched slivered almonds
1 clove garlic
Coat a grill rack or broiler pan with cooking spray. Preheat grill or broiler.
In a cup, combine chili powder, cumin, and 1/4 tsp salt. Cut two 1/2" deep slashes in each side of the chicken tenders. Rub the spice mixture over the chicken, pressing it into the slits. Place the chicken in a baking pan and coat completely with cooking spray. Let stand for 10 minutes.
In a food processor, combine the cilantro, parsley, almonds, garlic, chile pepper and 1/8 tsp salt. Process until chopped. While the processor is running, add lime juice and oil. Pour sauce into bowl. Stir in the water, cover and chill until ready to serve.
Place chicken on the prepared rack and grill or broil 6" from the heat, turning several times, for 15 minutes, or until thermometer registers 170*F and the juices run clear. Serve with the sauce and garnish with cilantro.
Makes 4 regular servings (not your serving).
248 calories, 28 gm protein, 4 gm carbohydrate
