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Entrée – Poultry
Cinnamon Chicken with Peach Jalapeno Relish

This recipe was inspired by
Susan Fountain, of Lithia Springs, GA (USA).



Yield: four dinner portions

Ingredients:

Step 1
1 each 8 or 10 ounce can of peaches, quartered; or 2 fresh peaches, quartered
1 each jalapeno, roasted, skinned and seeded
3 Tbsp. white vinegar
1/4 tsp. black pepper, ground
2 each garlic cloves, peeled
1/2 tsp. ginger, ground

Step 2
1/4 c. green onions, small chop

Step 3
4 each chicken breasts, about 2 lbs.
1/4 c. olive oil, virgin
1 tsp. cinnamon, ground
1/4 tsp. sea salt
1/4 tsp. black pepper, ground
 


Step 1 procedure:
Add all the ingredients to a blender and blend until smooth.



Step 2 procedure:
Stir in the onions to the mixture and chill.

Step 3 procedure:
Combine ingredients and coat the chicken breasts well.

Let the chicken marinate in the refrigerator for one hour.

Grill the chicken until done.

Serve with the relish and your favorite side dishes.


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