Mexican Chicken (Pollo Mexicano)

1 ts Chilli powder

2 tb Soft brown sugar

2 tb Worcestershire sauce

150 ml Chicken stock

4 Skinless chicken breasts

1 ts Celery salt

2 tb Red wine vinegar

3 tb Tomato ketchup

3 Drops tabasco sauce

150 ml Natural yoghurt

Mix the chilli powder with the celery salt, brown sugar, red wine vinegar, worcestershire sauce, tomato ketchup, chicken stock and tabasco sauce. Deeply score the chicken and arrange in a flameproof dish. Pour over the chilli mixture, heat the grill to high and cook the chicken for 5 minutes. Reduce the heat and cook for 10 minutes on each side. Baste the chicken thoroughly with the chilli sauce and grill for a further 10 minutes or until the meat is tender and the juices run clear. Transfer the chicken to a warmed serving dish and spoon over any sauce from the grill pan. Top each portion with a generous dollop of natural yoghurt. Garnish with coriander or parsley sprigs and serve with a salad. Calories: 240 per serving