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Grilled Almond Chicken

Contributed By: MYRA, NY | See all of MYRA's recipes
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Active Time:  35 Minutes
Total Time:  35 Minutes
RECIPE INGREDIENTS
2 whole chicken breasts, skinned, boned and cut in half
½ teaspoon salt
1 tablespoon sherry
2 tablespoons corn starch
1½ tablespoons water
1½ cups low sodium chicken broth
1 tablespoon butter, melted
1-2 teaspoons soy sauce
1 vegetable or chicken boullion granules
2 tablespoons rice wine vinegar
1 tablespoon red wine vinegar
2 tablespoons olive oil
Salt to taste
Ground black pepper to taste
1 package Asian salad mix or other salad blend desired
2 green onions, sliced
1 garlic clove, minced
1 teaspoon fresh ginger, minced
½ cup almond slices, lightly toasted
DIRECTIONS
Season chicken with salt and sherry and marinate for 15 minutes. Meanwhile prepare sauce by combining the next 6 ingredients in a saucepan until smooth. Bring to a boil, stirring constantly and boil 1 minute. Set aside and keep warm. Place chicken on rack directly over coals; grill for 1 to 2 minutes on each side to sear. Move chicken to cooler area of grill, not over coals. Cover grill and cook 8-10 minutes, basting with warm sauce and turning every 2 minutes until chicken is cooked through, but still moist. Allow chicken to rest a few minutes and then cut into slices. In a small bowl combine the rice wine vinegar, red wine vinegar, olive oil, salt and pepper for salad dressing. Set aside. Toss the salad mix, green onions, garlic and ginger in a salad bowl. Pour dressing over salad mixture and toss well. Serve salad with sliced chicken on top. Sprinkle with toasted almond slices and enjoy.


Date Added: 06/30/2010
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