| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Fruits |
|
Chicken, Fruits, Restaurants |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Peaches, peeled and pitted |
|
|
cut into thin wedges |
| 2 |
T |
Fresh lemon juice |
| 1 1/2 |
c |
Chopped red bell pepper |
| 1 1/4 |
c |
Chopped sweet onion |
| 2 |
T |
Curry powder |
| 1/2 |
t |
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 <ebburtis@IX.NETCOM.COM>
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