| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Fruits | Restaurants, Chicken, Fruits | 6 | Servings | |
INGREDIENTS
| 2 | lb | Peaches; peeled and pitted |
| ; cut into thin wedges | ||
| 2 | tb | Fresh lemon juice |
| 1 1/2 | c | Chopped red bell pepper |
| 1 1/4 | c | Chopped sweet onion |
| 2 | tb | Curry powder |
| 1/2 | ts | Cayenne pepper |
| 1/2 | c | Packed brown sugar |
| 1/2 | c | Cider vinegar |
| 1/2 | c | Chopped fresh cilantro |
| 6 | Skinless boneless chicken breasts |
INSTRUCTIONS
Combine peaches and fresh lemon juice in medium bowl. Place red bell pepper and onion in medium non-stick saucepan. Stir over medium-low heat until vegetables are crisp-tender, about 6 minutes. Add curry powder and cayenne pepper to saucepan and stir 1 minute. Add brown sugar and stir until dissolved, about 2 minutes. Add vinegar; stir 2 minutes. Add peach mixture and accumulated juices to pan and cook until heated through, about 3 minutes. Transfer to a bowl and cool completely. Season relish to taste with salt and pepper. (Can be prepared up to 5 days ahead. Cover and refrigerate.) Mix chopped cilantro into relish. Prepare grill. Season chicken with salt and pepper. Grill until just cooked through, about 5 minutes per side. Cut chicken into thin diagonal slices. Arrange on plates; surround with peach relish. Recipe By : '21' Club Posted to EAT-L Digest 14 October 96 Date: Tue, 15 Oct 1996 06:10:59 -0300 From: Betsy Burtis <[email protected]>
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