Midsummer Chicken RecipeLight and sweet, Midsummer Chicken is great for warm weather! Skin and de-bone 4 chicken breast halves and wrap them in thick plastic or wax paper. Using the edge ofa saucer (not your best china, please!) or a mallet, beat the chicken until somewhat flatter. Take a rolling pin and press and roll the chicken even flatter, about 1/4 of an inch. Pour 4 tablespoons of soy sauce intoa dish. Remove the wrapping and dip each chicken breast in the sauce. Save what's left for later. Next, heat 2 teaspoons of oil in a large skillet. Cook the chicken in the oil over medium to high heat oneach side until done. Remove the chicken from the skillet. Leave the drippings in the skillet. Add 2 teaspoons of oil to the drippings, then the left-over soy sauce. Mince 2 tablespoons of purpleonion for lust; add to the skillet. Mince 1 clove of garlic, if desired for lust; add to skillet. Mince 2teaspoons of fresh ginger for success and power; add to skillet. Saut..Add 4 tablespoons of orange marmalade. Stir the mixture in the skillet as the marmalade melts. For loveand luck, peel 2 large oranges, separate the sections and remove pulp. Lightly chop. Stir into the skillet.Sprinkle 1 tablespoon of fresh cilantro over the mixture; stir in. To finish the sauce, warm thoroughly.When ready, pour or spoon over the chicken breasts. Makes 4 servings. From Gifts for the Goddess on a Hot Summer's NightC2000 by Lorna Tedder and Shannon Bailey Visit www.SpilledCandy.com for more free ebooks and magickal tips and crafts. |
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