30 Jun What’s Cookin’ Wednesday: Grilled Chicken Supreme, Version I
This was what was for dinner last night. Don’t bother stopping by; there aren’t any leftovers.
4 boneless, skinless chicken breasts
2 cups Texas Apple Cherry Habanero Grilling & Finishing Sauce
1 cup fresh cherries and apple slices (cut the apple VERY thin, and don’t peel it)
2 tablespoons honey
3/4 cup brown rice
What to do:
Put the brown rice in a large bowl with the appropriate amount of water and let it cook while you fix up everything else. It will take longer to cook than the chicken will.
Don’t laugh, but I like to pound boneless chicken breasts sort of flat before I put them on the grill. They cook faster, they appear bigger (that’s important to a dieter!) and they’re a lot more tender. You don’t have to do that, though.
Brush the chicken lightly with the grilling sauce. While the chicken is grilling, combine the rest of the grilling sauce with the cherries and apples, and the honey. Microwave for about one minute.
Get out your big platter. Put the cooked brown rice on it, and cover with the grilled chicken. Pour the sauce and fruit over it all, and let it “set” for about five minutes before serving.
All you need now is a nice green salad and you’ve got dinner.
Be watching for a Texas Pepper Jelly announcement soon; we’ve got something really, really awesome coming your way, and you don’t have long to wait! Keep an eye on this blog!!!