Title: Grilled Almond Chicken with Savory Plum Sauce
Categories: Chicken, Barbecue
Yield: 4 servings

1 Egg
1/4 c Cornstarch
2 tb Soy sauce
1 lg Garlic clove; minced
2 Whole Boneless skinless
-chicken breasts; cut 1" by
-3" strips
2 1/2 c Finely chopped almonds or
-walnuts; lightly toasted
2 tb 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

* 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@prodigy.com

02-01-1996

Converted by MM_Buster v2.0l.