Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Chicken breasts 1/2 c Grapes; green seedless, hal
1/4 ts Freshly ground black pepper -ved
Sauce: 1 tb Sherry
1 c Green onion; chopped 1 tb Red currant jelly
1/4 c Celery; minced 1/8 ts Thyme
1 Cl Garlic; minced Freshly ground black pepper
1 tb Dry blond roux -to taste
1/2 c Water

Calories per serving: 224 Fat grams per serving: 4.15 Approx. Cook
Time: Cholesterol per serving: 71.7
Preheat the charcoal grill. MAKE THE SAUCE:
In a heavy saucepan cook the green onion with the celery and
garlic over medium heat, stirring, until they have rendered their
liquid.
Stir in the roux and cook while stirring for 1 minute more.
Add remaining sauce ingredients and simmer for 20 minutes.
Meanwhile, rub the chicken breats with the 1/4 teaspoon pepper.
Grill the chicken over charcoal for approximately 12 minutes,
turning once. TO SERVE:
Serve each person one chicken breast with the Green Grape Sauce
spooned over. Recipe from "Louisiana Light" by Roy F. Guste, Jr.

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