1. To make the sauce combine the juices, chili sauce, garlic, mustard, Worcestershire, honey, oil, paprika, salt and pepper in a blender or food processor. Blend thoroughly. Divide sauce in half.
2. Trim chicken breasts and pound between two sheets of plastic wrap to an even thickness of 1/2 inch. Lay chicken in a shallow dish and pour on half the sauce. Turn chicken to coat. Cover and let stand for 30 minutes or refrigerate for up to 4 hours.
3. Remove chicken from marinade and grill or broil until cooked through, about 4 minutes per side, basting with reserved marinade on the cooked sides of the chicken. Serve with any remaining sauce.
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|Serving Size: 1 Serving (242g)|
|Recipe Makes: 4|
|Calories from Fat: 394 (69%)|
|Amt Per Serving||% DV|
|Total Fat 43.8g||58 %|
|Saturated Fat 3.5g||18 %|
|Monounsaturated Fat 27.1g|
|Polyunsanturated Fat 12.2g|
|Cholesterol 68.4mg||21 %|
|Sodium 163.6mg||6 %|
|Potassium 536mg||14 %|
|Total Carbohydrate 17.6g||5 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 17.1g|
|Protein 27.9g||40 %|
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Calories per serving: 570
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