| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Grains | California | Barbecue, Chicken | 4 | Servings |
INGREDIENTS
| 1 | Egg | |
| 1/4 | c | Cornstarch |
| 2 | T | Soy sauce |
| 1 | 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 | T | 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 | ||
| 25562 | Sacramento, CA 95865 As reprinted in the Jul/Aug 1993 issue |
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 of Cookbook Digest Formatted for MasterCook by - MR MAD, aka Joe Comiskey - [email protected] 02-01-1996 Converted by MM_Buster v2.0l.
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