| 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 |
tb |
Sugar |
| 2 |
tb |
Fresh ginger root; minced |
| 1/2 |
ts |
Ground pepper |
| 1/4 |
ts |
Hot sauce |
| 1 |
tb |
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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