| 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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