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.
--
-Barb, <http://www.jamlady.eboard.com> Chutney Chicken pic added 4-1-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

Melba's Jammin' > wrote in
:

>
> 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.

When I use panko I put a little mustard in the egg white...just a
thought.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 7.2, 7.3, 5.5, 5.6 mmol
Continuing to be Manitoban

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

Monsur Fromage du Pollet wrote:
> Melba's Jammin' > wrote in
> :
>
> >
> > 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.
>
> When I use panko I put a little mustard in the egg white...just a
> thought.

Yes, hot chinese, a good mustard plaster. And before the egg white
wash I would have given Melba's breasts a caress with dusting flour,
evening in paris of course... tweaks em so the panko sticks better. I
also would have tsken my trusty mallet in hand to gently pound Barb's
breasts to voluptuous tenderness... make em kinda flat like chicken
mammogram diane. lol

Sheldon (honoring Frank Perdue)

Frank Perdue, chicken magnate and TV pitchman, dies at 84

SALISBURY, Md. (AP) - Frank Perdue, who transformed a backyard egg
business into one of the nation's largest food companies and became a
popular television pitchman for his brand of chickens, has died.

He died Thursday after a brief illness, the company said Friday. He was
84.

At the time of his death, Perdue was chairman of the executive
committee of the board of directors of Perdue Farms Inc., based in
Salisbury.

He was known to TV audiences as the man who said, "It takes a tough man
to make a tender chicken." His tough, folksy TV persona helped boost
sales from $56 million in 1970 to more than $1.2 billion by 1991.

He had taken to the airwaves in 1971, and the company was credited with
being the first to advertise chickens by brand.

Perdue turned the reins over to his son, Jim, in 1991.

04/01/05 09:33 EST

Copyright 2005 The Associated Press
---

In article >, Wayne Boatwright
> wrote:

> On Fri 01 Apr 2005 06:35:11p, Melba's Jammin' wrote in rec.food.cooking:
(snippage)
> > 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.

I can do bland chicken breast. I can't do dry. These were not dry at
all--they were moist and juicy. Cooking them didn't take long, as
noted. I liked tonight's offerings better than any I've grilled in the
last years.
--
-Barb, <http://www.jamlady.eboard.com> Chutney Chicken pic added 4-1-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

On Fri 01 Apr 2005 08:53:09p, Melba's Jammin' wrote in rec.food.cooking:

> In article >, Wayne Boatwright
> > wrote:
>
>> On Fri 01 Apr 2005 06:35:11p, Melba's Jammin' wrote in
>> rec.food.cooking:
> (snippage)
>> > 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.
>
> I can do bland chicken breast. I can't do dry. These were not dry at
> all--they were moist and juicy. Cooking them didn't take long, as
> noted. I liked tonight's offerings better than any I've grilled in the
> last years.

There are a couple of ways that I grill them that still leave them moist
and tender. To begin with, I always pound them out fairly flat, no more
than 1/2 inch thick. They're on and off the grill more quickly.

One way is to marinate them overnight in olive oil and balsamic vinegar,
then grill quickly and smother in raspberry chipotle sauce.

The other is a recipe I've made for years, Cinnamon Chicken.


* Exported from MasterCook *

Cinnamon Chicken

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Chicken Marinades
Poultry Robb's

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 c Oil
1/4 c Orange juice
1/3 c Honey
2 ts Coarse-grained mustard
2 ts Cinnamon
2 Garlic cloves, crushed
1 tb Fresh lemon juice
Salt & pepper, to taste
2 Chicken breast halves
Skinned and boned

Pound chicken breast halves flat.

Combine all ingredients in blender container. Blend until thoroughly
emulsified. Pour marinade over chicken and marinate, covered, for 6
hours or overnight, turning occasionally.

Bring chicken to room temperature 1 hour before serving. Grill breasts
for 6-10 minutes per side, depending on heat and thickness of breasts,
basting with marinade several times.

Variation: Substitute juice of 1 lime for orange and lemon juice.

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

In article .com>,
"Sheldon" > wrote:

> Monsur Fromage du Pollet wrote:
> > Melba's Jammin' > wrote in

> > > 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.

> > When I use panko I put a little mustard in the egg white...just a
> > thought.
>
> Yes, hot chinese, a good mustard plaster. And before the egg white
> wash I would have given Melba's breasts a caress with dusting flour,
> evening in paris of course... tweaks em so the panko sticks better. I
> also would have tsken my trusty mallet in hand to gently pound Barb's
> breasts to voluptuous tenderness... make em kinda flat like chicken
> mammogram diane. lol

Ohfercripesake! What's funny is that I just had my annual squash a
couple days ago. I've a feeling the procedure is more uncomfortable for
small-breasted women than for we who are not so. A couple years ago I
reported to Rob that the tech, while positioning the body parts in
discussion, kept referring it to it as "tissue." "OK, now I'm going to
move the tissue here." He laughed and said, "Don't you mean "tits-sue"?
Oy. He's so witty when he wants to be.

For you folks who don't know this poy-em, I offer this:
Ode to a Mammogram
(author unknown to me, it's been around for at least 30 years)
For years and years they told me,
Be careful of your breasts.
Don¹t ever squeeze or bruise them,
And give them monthly tests.

So I heeded all their warnings,
And protected them by law;
Guarded them very carefully,
And always wore a bra.

After 30 years of careful care,
The Doctor found a lump.
He ordered up a mammogram
To look inside that clump.

³Stand up very close,² she said,
As she got my tit in line.
³And tell me when it hurts,² she said,
³Ah, yes! There! That¹s just fine!²

She stepped upon a pedal;
I could not believe my eyes!
A plastic plate was pressing down;
My boob was in a vice!!

My skin was stretched and stretched
From way up by my chin,
And my poor tit was being squashed
To Swedish pancake thin!!

Excruciating pain I felt,
Within its vice-like grip.
A prisoner in this vicious thing,
My poor defenseless tit!

³Take a deep breath,² she said to me.
Who does she think she¹s kidding?
My chest is smashed in her machine,
I can¹t breathe and woozy I¹m getting.

³There, that was good,² I heard her say
As the room was slowly swaying.
³Now, let¹s get the other one.²
³Lord have mercy,² I was praying.

It squeezed me from the up and down,
It squeezed me from both sides.
I¹ll bet she¹s never had this done
To her tender little hide!

If I had no problem when I came in,
I surely have one now....
If there had been a cyst in there,
It would have popped -- KerPOW

This machine was made by a man,
Of this I have no doubt.
I¹d like to get his balls in there,
For months he¹d go ³without.²!

Careful, Sheldon, I'm reaching for my mallet. It might be a KNEEjerk
reaction.
--
-Barb, <http://www.jamlady.eboard.com> Chutney Chicken pic added 4-1-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

On Fri, 01 Apr 2005 19:35:11 -0600, Melba's Jammin'
> wrote:

>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.

Peasant.

> Pity, because I've got another jar of it, I think.

Have you tried it over cream cheese and served with crackers?
Just a thought.