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    Asian Spiced Chicken w/ Pear Ginger Chut


    Source of Recipe


    www.3fatchicks.com (RC)

    1/3 cup dry white wine
    1/4 cup low sodium soy sauce
    2 Tbsp. honey
    2 Tbsp. fresh lemon juice
    1 Tbsp. wasabi powder
    1 tsp. grated ginger root
    2 large garlic cloves, halved
    8 skinless boneless chicken breast halves

    Pear Ginger Chutney:

    3 cups diced Bartlett pears
    3/4 cup raisins
    2/3 cup cider vinegar
    1/2 cup firmly packed brown sugar
    1/4 cup honey
    1 small onion, chopped fine
    2 Tbsp. grated fresh ginger
    1/4 tsp. cinnamon
    Pinch each allspice, nutmeg and cloves
    1 Tbsp. chopped fresh parsley



    Combine first 7 ingredients in a glass or plastic dish, or in a heavy ziploc bag. Add chicken, cover or seal and refrigerate one hour or overnight.

    Combine chutney ingredients (except parsley) in a saucepan and bring to a boil. Reduce heat and simmer for about an hour, stirring occasionally, until thickened. Stir in parsley and set aside.

    Remove chicken from marinade and grill on an indoor grill such as a George Foreman, on an outside grill, or under the broiler. Brush occasionally with marinade until chicken is done. Serve with chutney.

 

 

 


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