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July 1998 Issue
Fanfare Chicken
by Ronda L. Halpin
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July is a great month for fanfare! It's also a month for Fanfare Chicken. Why is it called that? Two reasons: first, it's a beautiful dish of bright red color; second, it's such a fast meal, you and your family will have something to celebrate!

The bright red color of this dish comes from red grapes and cinnamon apple jelly. You'll note that I don't suggest tenderizing or scoring the chicken. That's because the strong flavors of the grapes and jelly will overcome the chicken if you allow them to soak into the meat. Instead, by avoiding tenderizing and scoring, the sweet flavors marry themselves well with the tender chicken. Every bite is filled with the familiar taste of tender chicken and a new splash of apples, grapes, and cinnamon.

I'm not kidding when I say that this meal can be made in about 17 minutes. With dinner on the table in less than 20 minutes (assuming you've got some help with salads and noodles), you'll have time to spare in the middle of the week! Take the opportunity to take in a summer concert in the park, take a stroll through the zoo, or tackle the nasty job of giving Fido his bath!

 

Fanfare Chicken
  • 2 T. margarine
  • 3 large boneless, skinless chicken breasts
  • 1 tsp. basil
  • 1/2 tsp. pepper
  • 1/2 c. apple juice
  • 3 T. cinnamon apple jelly
  • 2 c. red seedless grapes, halved
Melt margarine in a large, deep skillet over medium-high heat. Add chicken breasts and sprinkle with seasonings. Turn breasts once and add apple juice and jelly. Cover with lid. Allow to cook for 5 minutes.

Meanwhile, cut grapes. Once the chicken has cooked for about 5 minutes, add the grapes to the skillet. Cover and cook an additional 5 minutes. Serve warm with a fresh green salad and egg noodles mixed with butter and poppy seeds.

  • Yields: 3 servings
  • Preparation Time: 17 minutes

 



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