Grilled almond chicken with savory plum sauce
4 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1 | Egg | |
¼ | cup | Cornstarch |
2 | tablespoons | Soy sauce |
1 | large | Garlic clove; minced |
2 | Whole Boneless skinless chicken breasts; cut 1\" by 3\" strips | |
2½ | cup | Finely chopped almonds or walnuts; lightly toasted |
2 | tablespoons | Minced dried or fresh parsley |
4 | Fresh California plums; halved and pitted | |
Fresh tarragon; optional | ||
Blanched Chinese pea pods; optional | ||
Shredded iceberg lettuce; optional | ||
1 | Savory Plum Sauce; see * Note |
Directions
* Note: See the "Savory Plum Sauce" recipe which is included in this collection.
Combine the first 4 ingredients in plastic bag. Add chicken pieces and marinate 15 minutes; drain. Place almonds and parsley in plastic bag. Place chicken pieces, a few at a time, in almond mixture. Shake to thoroughly coat. Place chicken, plum halves, and tarragon into barbecue basket or thread onto skewers. Grill over medium indirect heat 8 minutes or until browned and cooked through. Watch carefully to avoid burning. If desired, serve on lettuce and pea pod-lined platter. Spoon the plum sauce over the chicken. This recipe serves 4.
Recipe Source: CALIFORNIA SUMMER FRUITS RECIPES (cookbooklet by mail) - Send name and address to Five Fruit Leaflets, Dept. CD, P.O. Box 255627, Sacramento, CA 95865 As reprinted in the Jul/Aug, 1993 issue of Cookbook Digest
Formatted for MasterCook by - MR MAD, aka Joe Comiskey - jpmd44a@...
02-01-1996
Converted by MM_Buster v2.0l.
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