---------- Recipe via Meal-Master (tm) v8.02
  Categories: Mexican, Poultry
       Yield: 6 servings
      10 ea Chicken Breast Halves; *
     1/4 c  Achiote Sauce Base; Below
       1 c  Orange Juice
       2 tb Vegetable Oil
       1 ts Basil Leaves; Dried
       1 ts Cinnamon; Ground
     1/2 ts Salt
 --------------------ACHIOTE SAUCE BASE--------------------
     1/3 c  Achiote Seeds;(AnnottoSeeds)
     1/3 c  Orange Juice
     1/3 c  Vinegar; White
       1 ts Red Chiles; Ground
     1/2 ts Pepper
       1 ea Clove Garlic
   *  There should be 10 breast halves (about 3 1/2 lbs)
   which should be boneless and skinless. Place chicken
   breasts in shallow glass or plastic dish.  Mix
   remaining ingredients and pour over the chicken. Cover
   and refrigerate for at least 2 hours. Remove chicken
   from marinade and set the marinade aside.  Cover and
   grill the chicken t to 6 inches from medium coals for
   10 to 20 minutes. Turn the chicken; cover and grill,
   turning and brushing with the marinade 2 to 3 times,
   until done, about 10 to 20 minutes longer.  Heat
   remaining marinade to boiling; boil uncovered until
   thickened, 8 to 10 minutes. Serve with the chicken.
   Cover the achiote seeds with boiling water.  Cover and
   let stand at least 8 hours.  Drain seeds.  Place seeds
   and remaining ingredients in food processor workbowl
   fitted with steel blade.  Cover and process until the
   seeds are coarsely ground.  Store in refrigerator up
   to 1 wee; in the freezer up to 2 months. BROILED
   Set oven control to broil.  Remove chicken from the
   marinade; reserve marinade.  Place chicken in greased
   rectangular baking dish 13 x 9 x 2-inches; pour half
   of the marinade over chicken and broil with tops about
   4 inches from the heat, until light brown, about 10
   minutes.  Turn chicken; pour the remaining marinade
   over the chicken and broil until done, about 6 minutes