Recipe courtesy of Jack McDavid
Recipe courtesy of Jack McDavid
Watch how to make this recipe.
Grilled Breast of Chicken with Apricots, Raisins, Peanuts and Mint Cooked Over Apple Wood and Apple Jack Sauce and Virginia Waldorf Salad
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- Total: 45 min
- Prep: 25 min
- Cook: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 833
- Total Fat
- 26 g
- Saturated Fat
- 6 g
- Carbohydrates
- 79 g
- Dietary Fiber
- 11 g
- Sugar
- 58 g
- Protein
- 73 g
- Cholesterol
- 206 mg
- Sodium
- 1610 mg
- Total: 45 min
- Prep: 25 min
- Cook: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 833
- Total Fat
- 26 g
- Saturated Fat
- 6 g
- Carbohydrates
- 79 g
- Dietary Fiber
- 11 g
- Sugar
- 58 g
- Protein
- 73 g
- Cholesterol
- 206 mg
- Sodium
- 1610 mg
Ingredients
To prepare the chicken:
Apple Jack Sauce:
Virginia Waldorf Salad:
Directions
- Soak the apricots in hot water for 10 minutes. Drain and then mince. Mix the apricots, raisins, peanuts, shallots, honey, mint and parsley until they hold together. Slice the chicken horizontally and slightly flatten with a mallet. Place 1/4 cup of mixture in each breast. Fold the breast together. Season the chicken with salt and pepper and place on a medium hot grill with soaked applewood chips. Grill for 4 minutes. Turn 1/4 turn for 2 minutes to mark breast and then flip the breast over and cook for 4 minutes.
Apple Jack Sauce:
- Combine all the ingredients in a medium size saucepan and bring to a boil. Reduce the heat to medium and cook until the volume is reduced to 3/4 cup.
Virginia Waldorf Salad:
- Combine the apples, celery, grapes, cherries and peanuts in a large bowl. Toss thoroughly. In a separate bowl, whisk together the yogurt, sour cream, peanut butter, and all but 2 teaspoons of the parsley. Fold the dressing into the salad and season with salt and pepper. Serve garnished with the remaining parsley.
