Indonesian Chicken Breasts

Course : Chicken
Serves: 4
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1/2 cup orange juice
1/4 cup peanut butter
2 teaspoons curry powder
4 pieces chicken breast halves boneless, skinless (about 1 pound)
1 medium red bell pepper cut in half
1/4 cup shredded coconut
1/4 cup currants
1 cup rice Hot cooked , if desired

Preparation / Directions:

1. Beat orange juice, peanut butter and curry powder in medium nonmetal bowl, using wire whisk. Add chicken, turning to coat with marinade. Cover and refrigerate, turning once, at least 1 hour but no longer than 24 hours. 2. Heat coals or gas grill. Remove chicken from marinade; discard marinade. Cover and grill chicken and bell pepper 4 to 6 inches from medium heat 15 to 20 minutes, turning once, until chicke is no longer pink in center. To serve, cut chicken breasts diagonally into 1/2-inch slices and bell pepper into 1/2-inch strips. Top chicken and bell pepper with coconut and currants. Serve with rice.

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