I meant to post this when I actually made it for dinner, but I forgot. This dinner consisted of another winner from Mexican Everyday by Rick Bayless. Chicken Breasts with Tangy Yucatecan Spices and Roasted Fresh Chile Salsa. The chicken was prepared and cooked over a charcoal fire. The salsa was spicy, but was a nice dipping sauce (or area, if you prefer) for the chicken.
I served it with jalapeno corn scones from an issue of Cooking Light.
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