Recipe - Rotisserie Chicken With Apricots And Blackberries (Cool)

1 small Red onion
2 tablespoon Balsamic vinegar
2 tablespoon Brown sugar
1 tablespoon Dijon mustard
2 tablespoon Chopped fresh mint; plus
mint leaves, for garnish
1 pn Salt
Freshly ground pepper; to
taste
4 md Apricots
2 pound Cooked chicken breast
1 lg Head butter lettuce
small Basket blackberries

Peel onion, cut in half and slice very thin. In a medium bowl, combine
onion with vinegar, brown sugar, mustard and mint. Season with salt and
pepper, and let stand 10 minutes at room temperature. Cut apricots in half
and remove pits. Slice and add to bowl with onion mixture.

Remove skin and bones from chicken. Tear or cut into large bitesize
pieces. Wash and dry lettuce leaves, and arrange on 4 dinner plates.

Before serving, toss chicken with apricot mixture. Using a slotted spoon,
place a portion of apricotchicken mixture on top of lettuce on each plate.
Sprinkle with blackberries. Drizzle remaining juices over all. Garnish with
mint leaves.

[Per serving: 274 Calories, 23 percent fat (7.1 grams),31 percent
carbohydrate, 46 percent protein.]

EATLF ARCHIVE: By Kitpath phannema@wizard.ucr.edu 5/18/98.

Notes: If you have the inclination, roast your own chicken. But when time
is of the essence, rotisserie or roasted chicken is available at most
grocery stores.

Recipe by: Jesse Ziff Cool for SHAPE Cooks (Summer 1998)

Posted to EATLF Digest by Kitpath phannema@wizard.ucr.edu on May 18,
1998