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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.


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       Volume I - September 11, 2009

Autumn Grilled Chicken

Serves: 4

Download this recipe.

1 pound cut-up boneless skinless chicken breast halves for stir fry
2 large firm ripe pears sliced
1 large cooking apple, sliced
1/2 cup roasted apple viniagrette or malt vinegar
2 tablespoons chopped fresh sage or 1 teaspoon dried
1/2 teaspoon salt

Heat coals or gas grill for direct heat. Place chicken, pears and apple on one side of each of 4 sheets of heavy-duty aluminum foil, 18 x 12 inches. Top with vinaigrette, sage and salt. Fold other half of foil over chicken and fruit so edges meet. Seal edges, making a tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion. Repeat folding to seal each side.

Cover and grill packets 4 to 5 inches from medium heat 10 to 15 minutes or until chicken is no longer pink in center. Place foil packets on plates. To serve, cut a large X across top of packet; fold back foil.

Betty's Tip
Sage has a pungent, musty flavor that pairs well with apples and chicken.

Try This
Roasted-apple marinade is a bottled fat-free dressing and marinade made from fresh apples that have been roasted and mixed with champagne vinegar, sugar and spices. It is deep brown in color with a toasty, savory apple flavor. Look for it along with the salad dressings or marinades in your grocery store.

From "Betty Crocker Best Chicken Cookbook." Text Copyright 1999 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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