Recipes

Instructions: In the bottom of a 5-6 quart pan combine the juice bars and next 4
ingredients. Set an oiled rack 1 inch above the surface of the juice
mixture. Cover the pan and bring the juice to a boil over high heat.
Uncover and set the chicken breasts on the rack. Cover the pan , reduce
the heat to medium and steam the chicken 8-10 minutes or till no longer
pink inside. Remove the chicken to a plate and keep warm. Return the
heat to high and boil the pan juices, uncovered till reduced to 1 1/2
cups, 10-12 minutes. Remove the spices. In a small bowl mix the
cornstarch and the rum or water till blended. Add to the pan along with
the raisins and celery. Stir till thickened and bubbly then add the
rest of the ingredients. Divide the sauce evenly among 4 dinner plates.
Lay a chicken breast in the sauce on each plate and garnish with mint.
Serves 4

Recipe submitted by:
Roxanne Chan
Albany, Ca