| 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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