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Grilled Chicken with Sweet Potato Sauce

Source: Good To Eat
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Active Time:  20 Minutes
Total Time:  1 Hour
  Makes 4 servings
RECIPE INGREDIENTS
2 tablespoons vegetable oil
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1/4 teaspoon ground cinnamon
1/8 teaspoon ground mace
1/8 cup honey
2 cups chopped peeled sweet potato
1 cup apple cider
2 1/2 cups chicken stock
Salt and freshly ground black pepper to taste
2 chicken breasts, skinned, boned, and split
1/2 cup chopped pecans
1 tablespoon chopped fresh parsley
1/2 cup diced red bell pepper
DIRECTIONS
In a saucepan over medium heat, heat the oil. Add the celery and onion and sauté for 3 to 4 minutes, stirring, until softened.


Add the cinnamon and mace and stir to distribute. Stir in the honey and sweet potato. Add the cider and chicken stock. Bring to boil over high heat, then lower to medium heat and cook for 30 minutes.


Puree the mixture in a food processor. Taste and adjust the seasoning with salt and pepper. If the sauce is too thin, place in a saucepan and cook it down over medium heat until the sauce is the desired consistency. If the sauce is too thick, add more chicken stock and heat through. Set the sauce aside.


Preheat the oven to 375 degrees F. Preheat a stovetop grill or rigid frying pan.


Season the chicken breasts with salt and pepper. When the grill of frying pan is very hot, grill the chicken breasts for 3 minutes on each side. Then, remove them to a baking pan and place them in an oven for 10 minutes, or until they're finally cooked. (If the breasts are thin enough, they can be cooked entirely on the grill, about 5 minutes on each side. A charcoal grill or regular cast-iron skillet may also be used.)


To Serve, pour some sauce on each of 4 plates and sprinkle with pecans, parsley, and red bell pepper. Place the cooked chicken over the sauce.


Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Chicken and Potatoes
Nutrition Facts per Serving
Yield:   Makes 4 servings
Calories: 470
Fat. Total: 19g
Fiber: 4g
Carbohydrates, Total: 42g
Sodium: 205mg
% Cal. from Fat: 36%
Cholesterol: 68mg
Protein: 34g
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