Apricot-Stuffed
Chicken
(For the Grill)
Serves 4. Each serving
equals 1/2 cup of fruit
Ingredients
2 whole chicken breasts,
boned w/skin on
½
cup coarsely chopped onion
1 cup dry stuffing mix
2 Tbsp melted butter (unsalted)
1 tsp ground ginger
2
fresh apricots, cut in half
1 cup apricot jam
1 Tbsp cider vinegar
String to tie up the
chicken breasts
Place the chicken skin
side down and pound it a bit with a mallet to flatten it just a
bit. Next, combine the onion, stuffing, butter, and ¼ tsp
of the ginger (you will use the rest in a minute). Divide
this mixture in half and put it in the center of each breast.
Now place two of the apricot
halves on top of the stuffing mixture on each breast and roll the
chicken around it. Tie it every 2 inches or so.
Separately, mix the jam,
vinegar, and the rest of the ginger together. Set aside.
Grill the breasts on
a rack about 5 or 6 inches above medium-hot coals. Use the jam mixture
as a barbeque sauce and apply it each time you turn the meat. (We
usually turn them every five minutes for a total of 4 turns. Your
mileage may vary a bit.) |
Spinach and Crab
Dip
2 (10 oz.) packages of frozen, chopped spinach
1 cup non-fat sour cream
1 cup non-fat mayonnaise
¼ cup onion, minced
4 ounces imitation (or real) crabmeat
2 cups assorted colorful raw vegetables
for dipping
Thaw the spinach and pat it dry with a paper
towel. Combine everything then serve it chilled with the vegetables. |
