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CATEGORY CUISINE TAG YIELD
Meats, Vegetables, Grains California Grapes, Meat 4 Servings

INGREDIENTS

1/4 c Dry white wine
2 tb Fresh lime juice
1 tb Packed brown sugar
1 ts Garlic salt
1/2 ts Crushed red chilies
1/8 ts Ground black pepper
8 oz Skinless boneless chicken breasts; *see note
2 ts Vegetable oil
1 c Sliced onions
1 c Red bell peppers
1 c Mushrooms
1 1/2 c Seedless grapes
2 c Warm cooked rice

INSTRUCTIONS

Combine wine, lime juice, sugar, garlic salt, chilies and black pepper; mix
well. Marinate chicken in mixture 1 hour. Stir-fry chicken in oil in
nonstick wok or skillet until barely cooked. Add vegetables and stir-fry
until crisp-tender. Add grapes and stir-fry until thoroughly heated. Serve
on cooked rice. Makes 4 servings.
Nutritional Analysis Per Serving: 309 Cal., 17 g pro., 5 g far (13% Cal.
from fat), 48 g carb., 35 mg chol., 2.3 g fiber and 392 mg sodium.
California Table Grape Commission's Healthy Kitchen www.tablegrape.com (c)
1996, 1997 Fresno, CA USA. Pamphlet.
Notes: Time Savers: use pre-cut veggies and ready to each fillet of
chicken. You'll need 8 to 10 ounces to serve 4. Cut the fillets into
2"x1/2"x1/4" strips.
>From Pat Hanneman (Kitpath) with McBuster 98 Mar
Recipe by: California Grapes 1997 : Fast Lowfat Fresh
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 07,
1998

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