Title: Grilled Chicken with Nectarine Relish
Categories: Chicken, Fruit, Sandwiches
Yield: 2 servings

-----------------------------------RELISH-----------------------------------
1 ts Olive oil
1 Spanish onion; quartered and
-sliced
Garlic salt
Pepper
1 tb Light brown sugar; or more
-to taste
1 Nectarine; pitted and
-chopped
1/8 ts Garam or paubhaje masala
2 tb Cabernet Sauvignon; or
-sherry
1 tb Malt or cider vinegar
1 ts Balsamic vinegar
Coarsely ground pepper
1 Nectarine; pitted and sliced

----------------------------------CHICKEN----------------------------------
2 Skinless boneless chicken
-breast halves; trimmed of
-fat
Salt and black pepper
Non-stick cooking spray
2 Lemon wedges

-------------------------------ACCOMPANIMENTS-------------------------------
2 c Cooked brown basmiti and
-wild rice pilaf; packaged
-mix
1/8 ts Peanut oil
2 c Broccoli; steamed

Chicken may be grilled in an Electric grill (Foreman), grill pan, bbq or
broiler. Allow time for the appliance to pre-heat. The pilaf mix combined
brown basmati, wild rice, a mild blend of Indian savory spices, dried
vegetable flakes, mushroom broth and 1/8-teaspoon peanut oil for an
aromatic.

1. Prepare relish (30-35 mins). Heat oil in nonstick skillet over
medium-low heat. Add onions. Season with garlic salt and pepper. Cook
gently, stirring occasionally, until softened and starting to brown, about
10 minutes. Add the sugar, stirring until it dissolves. Add the chopped
nectarine and cook another 4 minutes, until mixture is golden brown. Add
the garam masala or similar blend and stir to warm. Add wine and vinegar;
bring to a simmer and stir until thickened, about 5-10 minutes. Stir in
coarse pepper. Add the nectarine slices. Stir well to coat. Reduce heat to
lowest. Keep warm, stirring occasionally.

2. Prepare grill or broiler.

3. Prepare chicken: Place chicken breasts between 2 layers of plastic wrap
and flatten gently to level the thickness so that the chicken will cook
evenly. OPTION: Lemon juice may be squeezed onto the chicken before or
after cooking. Season with salt and pepper. Grill chicken breasts until no
longer pink inside. (Foreman: from 4 to 6 minutes; other grills 4 to 5
minutes per side or up to 10 minutes total.

4. Serve garnished with nectarine relish; rice and broccoli on the side.

Tested! MC and editing from Pat Hanneman 1/99
Recipe adapted from another. CHICKEN WITH RELISH: each 243 cals, 4g fat,
(16% cff); CHICKEN WITH COMPLETE MENU: each 488 cals, 7g fat (12% cff).

ALTERNATIVE: While chicken is grilling, toast Kaiser rolls. Place lettuce
leaves on bottom halves of rolls, top with chicken and nectarine relish.
Serve. YIELD: Each approximately 439 calories, 6g fat (12%), 72mg
cholesterol. -- from Laurie Meyer (1/99) Touch Home on WTMJ4 News,
Milwaukee, Wisconsin.

Recipe by: Pat Hanneman, Riverside, California

Posted to EAT-LF Digest by Pat Hanneman on Jan 12,
1999, converted by MM_Buster v2.0l.