Indonesian Chicken Breasts

Name: Indonesian Chicken Breasts
Prep time: 60 min
Cook time: 15 min
Total time: 75 min
Yield: 4
Ingredients: 4 boneless, skinless chicken breasts; 1/2 cup orange juice; 1/4 cup peanut butter; 2 tsp curry powder; 1 red bell pepper, cut in half and cut into 1/2 inch strips; 1/4 cup coconut shredded; 2 Serrano peppers or 1 Thai bird pepper, seeded and chopped; 1/4 cup golden raisins; 2 cups of jasmine rice cooked.

Ingredients

4 boneless, skinless chicken breasts
1/2 cup orange juice
1/4 cup peanut butter
2 tsp curry powder
1 red bell pepper, cut in half and cut into 1/2 inch strips
1/4 cup coconut shredded
2 Serrano peppers or 1 Thai bird pepper, seeded and chopped
1/4 cup golden raisins
2 cups of jasmine rice cooked.

Cook rice according to package directions. Set aside.
Whisk orange juice peanut butter curry powder and hot pepper in a non metal bowl.
Add the chicken, turning to coat with the marinade.
Cover and refrigerate for at least hour, turning once.
Remove chicken from the marinade. Discard the marinade.
Cook the chicken over hot coals for 15 to 20 minutes or until done.
To serve chicken, cut breasts diagonally into 1/2 inch slices.
Top with slice red pepper, coconut and raisins.
Serve over rice.