| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chicken and | 4 | Servings | |
INGREDIENTS
| 2 | c | Fresh peaches, diced |
| 1/2 | c | Diced red bell pepper |
| 1/3 | c | Rice vinegar |
| 1/4 | c | Minced green onions |
| 2 | T | Sugar |
| 2 | T | Fresh ginger root, minced |
| 1/2 | t | Ground pepper |
| 1/4 | t | Hot sauce |
| 1 | T | Chile paste with garlic |
| 4 | Boned and skinned chicken | |
| breast halves |
INSTRUCTIONS
Combine the first eight ingredients in a small bowl, and stir the peach mixture until well blended. Let the peach-ginger relish stand for 1 hour. Rub the chile paste over both sides of the chicken breast halves and broil 10-15 minutes or until done. Serve the chicken topped with the peach-ginger relish. Per serving: 162 Calories; 2g Fat (9% calories from fat); 21g Protein; 17g Carbohydrate; 51mg Cholesterol; 115mg Sodium Recipe by: Cooking Light (August 1997) (modified) Posted to Digest eat-lf.v097.n219 by Joanne McAndrews Eisenman <jmca@nwu.edu> on Aug 31, 1997
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