Fried Chicken Breasts Rubbed In Ancho Peppers

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 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.

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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