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Raspberry-peach sauce crowns grilled chicken

Thursday, July 25, 2002

By Nancy Anderson, Post-Gazette Staff Writer

Here's another recipe from Mary Mannella of Penn Hills -- one of Countdown's most faithful contributors.

Today's Grilled Raspberry Peach Chicken -- her eighth winner -- is a perfect summer entree using fresh fruit in season.

 

"I found the recipe online at familytime.com," she said. "I'm always looking for chicken recipes online."

Mary promised that it was "really easy and really good," and she was right on both counts.

A good sauce can make a dish special, and that's true in this case. The raspberry peach sauce gave the chicken a touch of class, not to mention a delicious fruity flavor.

"I mainly make it on my George Foreman Lean Mean Grilling Machine," she said, "But I have also made it on our outdoor grill."

Or she suggests just browning the chicken on the stove and pouring the raspberry sauce over it.

Rice pilaf and a regular green salad round out her menu.

Not owning a Foreman grill, we opted for our trusty Structo charcoal grill on the back porch.

Although it took about 20 minutes for the coals to reach the desired temperature, the chicken was on the table only 5 minutes over the 30 minute Countdown limit.

We served it with mushroom rice and fresh green beans from a friend's garden.

Mary has some special excitement in her life this week.

"Good Housekeeping magazine is coming from New York City to do a photo shoot with my mother-in-law and I," she announced happily.

In April the magazine put out a "Do you have a great mother-in-law?" call on its Web site, so Mary responded by writing about hers (they get along "beautifully," she reports).

Last month, a writer from the magazine called and interviewed her and her mother-in-law, Marlene Mannella of Garfield -- and now the photographer's getting pictures of them.

"We're going to be in the December-January issue, so we have to wear winter clothes," she said. "We are so excited."

Mary and husband Ed are the parents of Christopher, almost 11, who will be a fifth-grader at Dible Elementary School this fall.

Grilled Raspberry Peach Chicken

  • 1/2 cup fresh or frozen unsweetened raspberries
  • 1 small fresh peach, peeled and sliced
  • 2 tablespoons apple juice
  • 2 tablespoons honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 boneless skinless chicken breast halves, about 1 pound
    Additional raspberries, if desired

Place raspberries, peach slices, apple juice and honey in blender. Cover and blend on high speed about 1 minute or until smooth. Heat in a saucepan and keep warm.

Sprinkle both sides of chicken with salt and pepper.

If using a Foreman grill, heat for 5 minutes and cook chicken for 7 to 9 minutes.

If using a regular grill, brush rack with vegetable oil. Light fire, add chicken (we lightly coated ours with olive oil), cover and cook for 15 to 20 minutes, turning once or twice, until juice is no longer pink when centers of thickest pieces are cut.

Spoon some of the raspberry sauce on serving plate. Place chicken on sauce.

Drizzle with additional sauce. Top with additional raspberries.

Makes 4 servings.


Do you have an entree, salad or vegetable side dish recipe (no desserts, please!) that can be made in 30 minutes or less from six ingredients or fewer (not counting water, salt and pepper)? Share it with Countdown to Dinner. The PG tests all recipes and if we select your recipe for publication, you'll receive a free selection from our cookbook grab bag of current releases.

Send your recipe to Countdown to Dinner, Post-Gazette Food, 34 Blvd. of the Allies, Pittsburgh, PA 15222, or fax to 412-263-1313. Please include your name, neighborhood and daytime phone number. Or e-mail to: nanderson@post-gazette.com Questions? Call 412-263-1760.

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