| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Sami |
|
1 |
Servings |
INGREDIENTS
| 8 |
|
Whole boneless; skinless chicken breasts |
| 3 |
c |
Toasted sesame seeds |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Ground black pepper |
|
|
Peanut oil |
| 2 |
c |
Rasberry jelly |
| 1 |
c |
Balsamic vinegar |
| 1/4 |
c |
Soy sauce |
| 1 |
ts |
Red pepper flakes |
| 2 |
c |
Fresh or frozen raspberries; thawed |
INSTRUCTIONS
SPICY RASBERRY SAUCE
The chicken breasts can be coated with the sesame seeds the day before and
sauted the next morning. To serve, reheat, uncovered, in a 350F oven for
twenty minutes.
Cut each chicken breast into four long strips. Combine sesame seeds, salt
and pepper in a medium-size bowl, and dredge chicken pieces in mixture.
Pour peanut oil in a large skillet to a depth of 1/2 inch. Heat until
bubbling, and saute chicken pieces in batches for about seven minutes,
turning once, until browned and cooked throughout. Place chicken in a
heat-proof baking dish. Refrigerate until ready to reheat. Makes 8 to 10
servings. Pour Spicy Rasberry Sausc over chicken when ready to serve.
Spicy Rasberry Sauce: Place all ingredients except raspberries in a
mediup-size saucepan. Simmer, stirring occasionally, until raspberry jelly
has melted. Add raspberries. Refrigerate until ready to serve. Makes 4 to 5
cups.
Posted to recipelu-digest Volume 01 Number 417 by soulvision@juno.com
(Rhonda R. Selby) on Dec 30, 1997
A Message from our Provider:
“You can fool yourself. You can never fool God”