Yield: 4 Servings
|4 \N||Skinless Boneless Chicken Breasts; Cut In Cubes|
|¾ cup||Peach Jelly|
|1 can||Sliced Waterchestnuts; Drained|
|½ cup||Golden Raisins|
|3 tablespoons||Dijon Mustard|
|2 tablespoons||Brandy; Or Bourbon|
|1 \N||Head Iceberg Lettuce; Sm, Shredded|
|\N \N||Raw Salad Vegetables; Julienned|
In nonstick baking dish, arrange chicken breast cubes. In mixing bowl stir together remaining ingredients except lettuce. Spread over chicken, evenly coating each piece. Cover with waxed paper and microwave at Med-High (70%) for 15 - 25 min (until no longer pink inside), roasting dish a half turn after 10 min. Allow chicken to cool only until it can be handled. Shred meat with 2 forks; toss with the cooking sauce in the dish. Cover and set aside to cool or keep warm if desired. Cover serving platter with lettuce.
Mound chicken on top of lettuce. Surround with juilenned vegetables using a few to garnish the top.
This was very good. I had to add more salt when it was on my plate....but it was fine for everyone else.
NOTES : Cal 443, Fat 3.6g, Carb 58.7g, Fib 3.5g, Pro 41.2g, Sod 555mg, CFF 7½%.
Posted to Digest eat-lf.v097.n010 by Reggie Dwork <reggie@...> on Jan 11, 1998