On Fri 01 Apr 2005 06:35:11p, Melba's Jammin' wrote in rec.food.cooking:
>
> I thawed two boneless chicken breast halves and took the skin off.
>
> I dipped the nekkid and unseasoned breasts (cover your eyes, children)
> into lightly beaten egg white and then into Panko bread crumbs.
>
> I sprayed a non stick skillet with olive oil and browned the breasts,
> turning them a couple times. (I spritzed some more olive oil on them
> before turning again.)
>
> Then I mixed some of Bonnie Madre's peach preserves gift (maybe a
> tablespoon or two) with about 1/3 cup of Peach Apricot Chutney (a ribbon
> winner at last year's State Fair, thank you), smeared it on top of the
> two breasts in the skillet, covered the pan and let it continue to cook
> to warm the chutney. The whole cooking didn't take 10 minutes, I'll bet.
>
> I served it with brown rice with soy sauce and Butter Buds mixed in,
> some raw carrot sticks, and a mixed-greens salad.
>
> I thought it was great. Rob choked it down. :-)
> "How do you like it?"
> "It's fine."
> "Yeah? Why are you stuffing it in your cheeks?"
> I know the significance of the pocket gopher act. He doesn't like the
> chutney. Pity, because I've got another jar of it, I think.
>
> I'll prepare the breasts that way again, but may instead spread some
> salsa on top of at least his, if not mine.
>
> I put a picture on my website.
I would really like this! I love chutneys and this one sounds delicious.
I have to admit that I really can't stand skinless, boneless chicken
breasts, but adding tons of flavor completely transforms their insipidness.
--
Wayne Boatwright
____________________________________________
Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
|