Yield: 4 servings
|Chicken breast halves skinned and boned
|Ginger peeled and minced
|Olive oil pref extra-virgin
|Prepared roasted red peppers from jar cut into strips 1 tbs liquid reserved
|Red wine vinegar
|Mixed salad greens
|Thin red onion slices separated into rings
Place chicken on plate. Season with salt and pepper, Mix marmalade, ginger, garlic and mustard in bowl. Spoon cup marmalade mixture over chicken and turn to coat, Chill chicken and remaining marmalade mixture separately overnight.
Preheat broiler. Arrange chicken on broiler pan. Broil until chicken is cooked through, about 5 minutes per side. Cool slightly. Spread remaining marmalade mixture over chicken. Cut chicken crosswise into thin strips.
Whisk oil, reserved liquid from peppers and vinegar in large bowl.
Season with salt and pepper. Add salad greens, pepper strips and chicken; toss to coat. Top salad with red onion rings.
Bon Apptit September 1995
Submitted By DIANE LAZARUS On 08-24-95