SOUTHWESTERN LIME CHICKEN WITH ANCHO CHILI SAUCE

Set out black beans, rice, lettuce, salsa and hot flour tortillas to go with the chicken.

1/2 cup fresh lime juice
6 tablespoons soy sauce
1/4 cup vegetable oil
2 tablespoons sugar
2 tablespoons chopped fresh oregano
1 tablespoon chopped fresh rosemary
1 tablespoon minced garlic
1 1/2 teaspoons chili powder
1/2 teaspoon cayenne pepper
8 skinless boneless chicken breast halves
8 slices Monterey Jack cheese
*Ancho Chili Sauce (see recipe below)

Combine first 9 ingredients in medium bowl; whisk to blend. Place chicken in 13 x 9 x 2-inch glass baking dish. Pour marinade over. Cover and refrigerate overnight, turning occasionally.

Prepare barbecue (medium-high heat). Remove chicken breasts from marinade. Grill chicken until just cooked through, turning occasionally, about 10 minutes. Place 1 cheese slice atop each chicken breast half; cover barbecue and cook until cheese melts, about 2 minutes. Transfer chicken breasts to plates.

Serve with Ancho Chili Sauce.

Makes 8.

Wine Pairings:
american semillonan
american gewürztraminer
a rose cotes-du-rhone


ANCHO CHILI SAUCE
3 dried ancho chilies, stemmed, seeded, torn into pieces
2 tablespoons fresh lime juice
1/2 cup mayonnaise
2 tablespoons (packed) brown sugar
1 tablespoon chopped fresh oregano
1 teaspoon chopped fresh rosemary
1/2 teaspoon ground cumin

Place chilies in medium metal bowl. Pour enough boiling water over chilies to cover. Let stand until chilies are soft, about 30 minutes. Drain, reserving 1/2 cup soaking liquid. Puree chilies, 3 tablespoons soaking liquid and lime juice in blender until smooth. Transfer to small bowl. Whisk in mayonnaise, brown sugar, oregano, rosemary and cumin. Season to taste with salt and pepper.

(Can be prepared 3 days ahead. Cover and refrigerate. Bring to room temperature before using, adding water by tablespoonfuls and stirring if very thick.)

Makes about 1 1/4 cups.