| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Salad/dress | 4 | Servings | |
INGREDIENTS
| 4 | Chicken breast halves skinned and boned | |
| 1/3 | c | Orange marmalade |
| 2 | tb | Ginger peeled and minced |
| 1 | ts | Dijon mustard |
| 1 | tb | Olive oil pref extra-virgin |
| 1/2 | c | Prepared roasted red peppers from jar cut into strips 1 tbs liquid reserved |
| 5 | ts | Red wine vinegar |
| 8 | c | Mixed salad greens |
| 4 | Thin red onion slices separated into rings |
INSTRUCTIONS
Place chicken on plate. Season with salt and pepper, Mix marmalade, ginger, garlic and mustard in bowl. Spoon cup marmalade mixture over chicken and turn to coat, Chill chicken and remaining marmalade mixture separately overnight. Preheat broiler. Arrange chicken on broiler pan. Broil until chicken is cooked through, about 5 minutes per side. Cool slightly. Spread remaining marmalade mixture over chicken. Cut chicken crosswise into thin strips. Whisk oil, reserved liquid from peppers and vinegar in large bowl. Season with salt and pepper. Add salad greens, pepper strips and chicken; toss to coat. Top salad with red onion rings. Bon Appetit September 1995 Posted to MM-Recipes Digest V3 #301 Date: Sat, 2 Nov 1996 18:57:54 -0500 From: [email protected]
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