Barbecued Chicken on a Bun
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Yield: 4 Servings Ready in 1 hours
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|4 Buns; split and toasted|
|4 Fresh California peaches|
|4 sl(1-oz) baked ham; warmed|
|1/3 cGreen Onions; chopped|
|1 tsSeasoned salt|
|1 Tomato; chopped|
|1/8 tsCoarsely ground black pepper|
|1 Fresh California peach;|
|1 1/2 tbChopped fresh mint|
|SAVORY GRILLED PEACHES|
|1/4 tsChili powder|
|2 Whole boneless chicken|
|4 sl(1-oz) Swiss cheese|
Barbecued Chicken on a Bun Preparation
Date: Tue, 07 May 1996 07:40:49 -0700 From: email@example.com (Carey Starzinger) Combine seasoned salt and pepper. Lossen one edge of chicken skin and rub seasoning mixture underneath skin. Cook chicken skin-side down on covered grill over medium, indirect heat about 30-25 minutes or until chicken is tender and no longer pink. Remove and discard skin. Serve chicken on buns topped with cheese, ham, and salsa. Garnish with lettuce. Serve with Savory Grilled Peaches. Makes 4 hearty sandwiches. CONVENTIONAL OVEN METHOD: Prepare as above. Roast skin-side up in 350F. oven for about 30 minutes or until chicken is tender and no longer pink. Continue as directed. TIP: Sandwiches are delicious served either hot or cold. PEACH-MINT SALSA: In small bowl, combine all ingredients. Refrigerate leftovers. Makes about 1 1/2 cups. SAVORY GRILLED PEACHES: Cut 4 fresh California peaches in half. Cook on covered grill over medium, indirect heat 4 minutes. Turn and cook an additional 4 minutes or until heated through. Makes 4 servings. Favorite recipe from CALIFORNIA TREE FRUIT AGREEMENT. MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LISTSERVER MM-RECIPES DIGEST V3 #127 From the MealMaster recipe list. Downloaded from G Internet, G Internet.
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