| 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 - jpmd44a@prodigy.com 02-01-1996 Converted by MM_Buster
v2.0l.
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