Chicken W/mild Red Chili Sauce

3/4 cup fresh lemon juice

3/4 cup dry white wine

6 tablespoons olive oil

4 1/2 tablespoons mild chili powder

9 cloves garlic -- chopped

3 shallots -- chopped

2 tablespoons soy sauce

2 tablespoons honey

1 1/2 tablespoons fresh oregano leaves

(or 1 1/2 teaspoons dried) 8 large chicken breasts halves, boneless with skin

oregano sprigs -- optional

Puree first 9 ingredients in blender or food processor until smooth. Using a meat mallet, pound chicken breasts between sheets of plastic wrap to 1/2" thickness. Place chicken in 13" x 9" x 2" glass baking dish. Pour marinade over and turn to coat. Cover & refrigerate overnight.

Prepare barbecue to medium high or preheat broiler. Drain marinade into a small suacepan. Boil for 5 minutes. Season chicken with salt & pepper.

Grill or broil chicken until cooked through, about 5 minutes per side. Brush some marinade over chicken. Transfer to a platter. Garnish with oregano springs. Serve with remaining marinade.