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Instructions
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 on top each chicken breast half; cover
barbecue and cook until cheese melts, about 2 minutes.
Transfer chicken breasts to plates. Serve with Ancho
Chili Sauce.
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.)
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