| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Fruits, Grains |
Indian |
Chicken, Fruit, Sandwiches |
2 |
Servings |
INGREDIENTS
| 1 |
t |
Olive oil |
| 1 |
|
Spanish onion, quartered and |
|
|
sliced |
|
|
Garlic salt |
|
|
Pepper |
| 1 |
T |
Light brown sugar, or more |
|
|
to taste |
| 1 |
|
Nectarine, pitted and |
|
|
chopped |
| 1/8 |
t |
Garam or paubhaje masala |
| 2 |
T |
Cabernet Sauvignon, or |
|
|
sherry |
| 1 |
T |
Malt or cider vinegar |
| 1 |
t |
Balsamic vinegar |
|
|
Coarsely ground pepper |
| 1 |
|
Nectarine, pitted and sliced |
| 2 |
|
Skinless boneless chicken |
|
|
breast halves trimmed of |
|
|
fat |
|
|
Salt and black pepper |
|
|
Non-stick cooking spray |
| 2 |
|
Lemon wedges |
| 2 |
c |
Cooked brown basmiti and |
|
|
wild rice pilaf packaged |
|
|
mix |
| 1/8 |
t |
Peanut oil |
| 2 |
c |
Broccoli, steamed |
INSTRUCTIONS
Chicken may be grilled in an Electric grill (Foreman), grill pan, bbq
or broiler. Allow time for the appliance to pre-heat. The pilaf mix
combined brown basmati, wild rice, a mild blend of Indian savory
spices, dried vegetable flakes, mushroom broth and 1/8-teaspoon peanut
oil for an aromatic. Prepare relish (30-35 mins). Heat oil in nonstick
skillet over medium-low heat. Add onions. Season with garlic salt and
pepper. Cook gently, stirring occasionally, until softened and
starting to brown, about 10 minutes. Add the sugar, stirring until it
dissolves. Add the chopped nectarine and cook another 4 minutes, until
mixture is golden brown. Add the garam masala or similar blend and
stir to warm. Add wine and vinegar; bring to a simmer and stir until
thickened, about 5-10 minutes. Stir in coarse pepper. Add the
nectarine slices. Stir well to coat. Reduce heat to lowest. Keep warm,
stirring occasionally. Prepare grill or broiler. Prepare chicken:
Place chicken breasts between 2 layers of plastic wrap and flatten
gently to level the thickness so that the chicken will cook evenly.
OPTION: Lemon juice may be squeezed onto the chicken before or after
cooking. Season with salt and pepper. Grill chicken breasts until no
longer pink inside. (Foreman: from 4 to 6 minutes; other grills 4 to 5
minutes per side or up to 10 minutes total. Serve garnished with
nectarine relish; rice and broccoli on the side. Tested! MC and
editing from Pat Hanneman <kitpath@earthlink.net> 1/99 Recipe adapted
from another. CHICKEN WITH RELISH: each 243 cals, 4g fat, (16% cff);
CHICKEN WITH COMPLETE MENU: each 488 cals, 7g fat (12% cff).
ALTERNATIVE: While chicken is grilling, toast Kaiser rolls. Place
lettuce leaves on bottom halves of rolls, top with chicken and
nectarine relish. Serve. YIELD: Each approximately 439 calories, 6g
fat (12%), 72mg cholesterol. -- from Laurie Meyer (1/99) Touch Home on
WTMJ4 News, Milwaukee, Wisconsin. Recipe by: Pat Hanneman, Riverside,
California Posted to EAT-LF Digest by Pat Hanneman
<kitpath@earthlink.net> on Jan 12, 1999, converted by MM_Buster v2.0l.
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