---------- Recipe via Meal-Master (tm) v8.03
 
      Title: FRIED CHICKEN BREASTS RUBBED IN ANCHO PEPPERS
 Categories: Poultry
      Yield: 1 Servings
 
      6    Ancho (or mulato) peppers; r
      6    Cl Garlic
    1/4 ts Oregano
    1/2 ts Sugar
    1/2 ts Salt
    1/2 c  Fine corn meal
    1/2 c  Coarse corn meal
    1/2 c  Flour
      1 tb Black pepper
      1 tb Chile powder
      2    Boneless skinless chicken br
           White flour; (for dusting)
           -------the rub-------
      6    Ancho (or mulato) peppers; r
      6    Cl Garlic; minced
    1/4 ts Oregano flakes
    1/2 ts Sugar
    1/2 ts Salt
           -------seasoned coating-----
    1/2 c  Fine corn meal
    1/2 c  Coarse corn meal
    1/2 c  Flour
      1 tb Black pepper
      1 tb Chile powder
 
  Recipe by: Jim Maslanka <jmasl@FNBC.COM> Chicken: 2
  whole chicken breasts, boned, skinned, and split;
  rinse and pat dry . Separate the tenderloins from each
  breast; you'll now have 8 pieces of chicken . Pound
  chicken flat to about 50% increase in size . Score
  meat with sharp knife in a 1/2 inch criss cross pattern
  
  Rub: . Toast dried peppers on a hot iron skillet;
  remove stem; slit and remove seeds . Place peppers in
  a pan; cover with water; bring to a boil; remove from
  heat; let stand for 1 hour. . Place all rub
  ingredients in a blender and puree until smooth; run
  mixture through a food mill (fine filter) if possible.
  Should be a thick paste.
  
  Coating: . Mix ingredients thoroughly.
  
  Preparation: . Lightly dust chicken meat on all sides
  with flour, allow to dry for 5 minutes. . With a
  butter knife, spread the ancho paste evenly on one
  side of the chicken pieces; rub into the scored
  pattern (should be enough paste to "hide" the chicken
  meat). . Sprinkle liberally with seasoned coating; pat
  it into the paste; allow to dry for 5 min. . Turn
  chicken pieces over and repeat the paste and coating
  process on other side of meat.
  
  . Pour 1 cup of olive oil into a hot iron skillet; add
  1/4 stick of butter; reduce heat to medium. . Don't
  crowd the chicken in the pan (cook breasts first,
  followed by tenderloins); for each batch: cook,
  covered, for 5 minutes; turn the meat; cook for
  another 5 minutes. . Remove meat, place on a warming
  rack in a 300 degree oven. . Continue cooking
  remaining meat.
  
  I served this with a yellow corn and black bean salsa,
  cooked for about 5 minutes with onions, 1 tsp balsamic
  vinegar, and 1/4 cup chicken broth.
 
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