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Cookbook

 

Spicy Vanilla Chicken

Makes 4 servings.

 

Like most commonplace things, we have come to take vanilla for granted. Slang for insipid, ordinary, and bland, "plain vanilla" means dull. But that's only because we use it in dull ways. Taste vanilla out of context, and its true character blossoms. Vanilla is the fruit of a jungle orchid, and that's the exotic flower you taste in this spicy, fruity glaze for chicken.

4 boneless, skinless chicken breast halves (about 6 ounces each)
Nonstick oil spray
1/2 teaspoon lemon pepper
1 cup mango salsa
1 tablespoon vanilla extract
1 teaspoon hot pepper sauce

Preheat a grill or broiler. Coat the chicken breasts with oil spray and season with lemon pepper. Coat the rack of a grill or broiler with oil spray and grill or broil the chicken 2 to 3 inches from a high flame, about 4 minutes per side. While the chicken cooks, combine the salsa, vanilla, and hot pepper sauce. Place half of the salsa mixture on top of the chicken and grill 2 minutes more. Serve with the remaining salsa mixture.

 

Buy the Book!

 

from:
Almost from Scratch
600 Recipes for the New Convenience Cuisine
by Andrew Schloss
Simon & Schuster
$25.00/hardcover
ISBN: 0-7432-2598-8
Recipe reprinted by permission.

 

Almost from Scratch

Recipes

 

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This page created October 2003


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