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Cooking School
Canyon Breeze Restaurant &
Canyon Café Deli
Culinary Education & Services
Recipe of the Month

Recipe of the Month,
Cuisine at Red Mountain:
July 2006

Fire Grilled Free Range Chicken with Wilcox Peach Relish

     
Ingredients
4-4 oz. Boneless, skinless chicken breast (preferably organic, free-range)
1 C Achiote orange marinade (see recipe)
4 T Diced fresh peach
4 t

Diced red pepper

4 t Red minced onion
1 t Fresh cilantro or basil, rinsed and chopped
1/2 t Raspberry vinegar
Achiote Orange Marinade
1 T Achiote (annato) paste
1/2 C + 2 T Orange juice
3 T Fresh lime juice
2 T Olive oil

 

 

 

 

 

 

 

 

Yield: 4 servings (about 4 2/3 oz.each)

 

     
Directions
  • Combine all marinade ingredients in a large bowl
  • Add chicken and marinate in refrigerator for 1 hour
  • In a small bowl, combine peaches, red peppers, cilantro, red onions and raspberry vinegar; refrigerate until needed
  • Pre-heat grill, drain excess marinade from chicken and grill until done
  • Set aside to rest
  • Pre-heat saute' pan, spray lightly with cooking spray or olive oil and when the pan just begins to smoke, saute the peach relish for approximately 1 minute
  • Serve chicken with relish spooned on top.
 
Recipe Nutrient Analysis: Single Serving
Calories: 140 Fat: 1g Saturated Fat: trace
Cholesterol: 66mg Carbohydrate: 3g Protein: 27g
Sodium: 104mg Total Dietary Fiber: 1g CPF Ratio: 10-81-10
 

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