Recipes24

1 pound skinless boneless chicken breast halves (4
breasts)
2 tablespoons sugar
1/4 teaspoon ground cinnamon
2 medium tart cooking apples — peeled and cut into thin slices
1 cup apple cider
1 tablespoon cornstarch
|Heat coals or gas grill. Place chicken breast halves between 2 pieces of
waxed paper. Pound chicken to 1/8-inch thickness. Mix sugar and cinnamon.
Coat apple slices with sugar mixture. Divide apple slices among chicken
breast halves. Fold chicken around apples; secure with toothpicks.

Cover and grill chicken 4 to 6 inches from medium heat 20 to 25 minutes,
turning once, until juice is no longer pink when centers of thickest
pieces are cut. Remove toothpicks.

Mix apple cider and cornstarch in 1-quart saucepan. Cook over medium heat,
stirring constantly, until thickened and bubbly. Spoon over chicken.

1 ea sm eggplant;in 1/4″ slices
1 x Coarse salt
1 x Pepper
1 T chopped fresh basil
1 T chopped fresh parsley
1 ea clove garlic; minced
1 x Red wine vinegar
1 t mashed sun-dried tomato
1 c fresh Montrachet
1 x Chopped parsley
| Prepare medium charcoal grill. Place eggplant slices on large tray or
baking sheet and sprinkle with coarse salt. Let stand to release
moisture, about 20 minutes. Drain, rinse and pat dry. Sprinkle
eggplant slices on both sides with pepper, basil, parsley and garlic.
Grill over medium coals until wilted but not overcooked, sprinkling
with vinegar while cooking. Remove from grill. Blend sun-dried tomato
into goat cheese. Spread some on each eggplant slice. Roll,
jelly-roll fashion. Arrange eggplant on serving tray or platter.
Garnish with chopped parsley.