| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Meats |
Sami |
Fruit, Chile peppe, Poultry, Chicken, Charlotte’s |
2 |
Servings |
INGREDIENTS
| 1/4 |
c |
Balsamic vinegar |
| 3 |
tb |
Olive oil |
| 2 |
|
Boneless skinless chicken breast halves |
| 1 |
|
Shallot; peeled and chopped |
| 3 |
tb |
Jalapeno pepper jam |
| 1 1/2 |
c |
Rice pilaf; cooked |
INSTRUCTIONS
Place olive oil and shallots in skillet. Brown shallots lightly, add
Balsamic vinegar and chicken breast, cooking on medium heat for about 12
minutes or until chicken is cooked. Spoon in the Jalapeno Pepper Jam and
saute the chicken allowing the flavors to blend. Serve over rice pilaf.
>SOURCE 1998-Jan-15: Charlotte's Gardens,
http://www.charlottesgardens.vineyard.net/ Vineyard Haven, Mass. Email:
CRHull@aol.com SPECIALIZES IN Jams, Fruit and Jalapeno Pepper, and in Fruit
Flavored Mustard: Lemon Dill Dijon; Raspberry Dijon; Orange Tarragon Dijon.
Notes: Have a case of the taste bud blues? Perk up your meats and veggie.s
with this spicy delight. Serve with a rice dish.
>Busted by phannema@wizard.ucr.edu PER SERVING: 568CAL, 22.2G fat (35.2%
cff)
Recipe by: Charlotte's Gardens
Posted to MC-Recipe Digest V1 #1013 by KitPATh <phannema@wizard.ucr.edu> on
Jan 15, 1998
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