Citrus-Chile Chicken Breasts

Adapted from a recipe in the SF Chronicle...this one is simplicity itself. We had it on a bed of hash browns, with the sauce poured over all.

• Juice and grated zest of 1 orange
• Juice and grated zest of 1 lime
• Juice and grated zest of 1/2 grapefruit
• 1 Kaffir Lime leaf, minced
• 3 garlic cloves, chopped
• 1 tbsp pasilla (or other) chile powder
• 1/2 teaspoon (Turkish) oregano
• 1/4 teaspoon salt
• 1 or 2 chile peppers (your choice-I used puta tree peppers) seeded & chopped
• 3 boneless skinless chicken breast halves
• 6-8 slices bacon (whatever it takes to wrap the chicken)

Combine the juices and zests with garlic, chile powder, oregano, salt and fresh chiles. Add the chicken breasts, toss to coat well, then wrap each breast in bacon (using 1 or 2 slices for each, pinning in place with toothpicks). Pour remainder of marinade over wrapped breasts. Marinate for at least 30 minutes.

To cook, either pan-fry in a heavy non-stick frying pan or, (as we did) roast in a 400°F oven for about 15 minutes, turning breasts as soon as bacon on top is crisp, to crisp the bacon on the other side.