| 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 <ebburtis@IX.NETCOM.COM>
A Message from our Provider:
“Luke 1:44 – Life Begins at Conception.”