Name: Grilled Almond Chicken with Savory Plum Sauce
Ingredients: 1 Egg; 1/4 c Cornstarch; 2 tb Soy sauce; 1 lg Garlic clove; minced; 2 Whole Boneless skinless chicken breasts; cut 1" by 3" strips; 2 1/2 c Finely chopped almonds or walnuts; lightly toasted; 2 tb Minced dried or fresh parsley; 4 Fresh California plums; halved and pitted; Fresh tarragon; optional; Blanched Chinese pea pods; optional; Shredded iceberg lettuce; optional; 1 Savory Plum Sauce; see * Note

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Grains	California	Chicken, Barbecue	4	servings

INGREDIENTS

1		Egg
1/4	c	Cornstarch
2	tb	Soy sauce
1	lg	Garlic clove; minced
2		Whole Boneless skinless chicken breasts; cut 1" by 3" strips
2 1/2	c	Finely chopped almonds or walnuts; lightly toasted
2	tb	Minced dried or fresh parsley
4		Fresh California plums; halved and pitted
		Fresh tarragon; optional
		Blanched Chinese pea pods; optional
		Shredded iceberg lettuce; optional
1		Savory Plum Sauce; see * Note

INSTRUCTIONS

* Note: See the "Savory Plum Sauce" recipe which is included in this
collection.
Combine the first 4 ingredients in plastic bag. Add chicken pieces and
marinate 15 minutes; drain. Place almonds and parsley in plastic bag. Place
chicken pieces, a few at a time, in almond mixture. Shake to thoroughly
coat. Place chicken, plum halves, and tarragon into barbecue basket or
thread onto skewers. Grill over medium indirect heat 8 minutes or until
browned and cooked through. Watch carefully to avoid burning. If desired,
serve on lettuce and pea pod-lined platter. Spoon the plum sauce over the
chicken. This recipe serves 4.
Recipe Source: CALIFORNIA SUMMER FRUITS RECIPES (cookbooklet by mail) -
Send name and address to Five Fruit Leaflets, Dept. CD, P.O. Box 255627,
Sacramento, CA 95865 As reprinted in the Jul/Aug, 1993 issue of Cookbook
Digest
Formatted for MasterCook by - MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
02-01-1996
Converted by MM_Buster v2.0l.

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