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Grilled chicken on slaw

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          *** A WORD FROM THE KITCHEN ***
    
Here we are pre-game for Memorial Day holiday weekend
are you ready. Take a plain old chicken breast and kick
it up to a whole nother level. This TOASTED PECAN &
GRILLED CHICKEN DIJON SLAW recipe will just knock you
off your feet. Let me know what you think of this one!
Always a good time to brush up on a little grill safety
too while you're at it I've included some tips below.

* Toasting the pecans brings out more nuttty flavor. To
toast, just bake on a lightly greased cookie sheet in
a preheated 350 degree oven for about 5-7 minutes. Cool,
then chop.

Enjoy!
Marzee

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RECIPE: TOASTED PECAN & GRILLED CHICKEN DIJON SLAW

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INGREDIENTS:
1/2 cup honey-dijon mustard
1/3 cup prepared creamy Italian salad dressing
1 10-ounce pkg fresh spinach leaves, cleaned/stems removed
1 small head red cabbage, thinly sliced
1 small red onion, thinly sliced (about 1 1/3 cups)
Salt and pepper, to taste
1 1/2 pounds boneless, skinless chicken breasts, grilled
1/2 cup pecans, toasted and chopped coarsely

DIRECTIONS:
Slice chicken breast into thin strips and set aside.
Blend mustard and prepared dressing in small bowl; chill
until serving time. Mix spinach, cabbage and onion in large
bowl. Stir dressing mixture into spinach mixture; toss to
coat. Season with salt and pepper. Arrange on serving plate;
top with grilled chicken and pecans. Serve immediately. 

Yield: 6 servings
each 332 calories, 30 g protein, 13 g carbohydrate, 19 g total fat,
2 g  saturated fat, 69 mg cholesterol, 211 mg sodium, 3 g dietary
fiber 
The Daily Recipe Website

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                 MARZEE'S CORNER

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* 

                  GRILL SAFETY

General Grill Safety Reminders: One can never be too safe.
What may be common sense to some is news to others,
especially when you're breaking open youyr first grill.

* Position the grill on level ground. An unstable grill
could fall or tip; make sure the legs and fram are not
rusted or bent. 

* The grills should not be under a balcony or deck; smoke
or heat build-up is hazardous. If the balcony or deck is
wood, a spark or grill flare-up of fumes can ignite.

* When cooking on a grill or hearth, keep fire
extinguishers handy. Water from a bucket or garden hose
will stamp charcoal, commercial fire extinguishers or a
bucket of sand will extinguish most gas grills fires,
and baking soda controls grease fires.

* An extinguished grill remains hot for several hours.
Keep children away from the grill and don't attempt to
move it until the grill is no longer warm.
   
--- 

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END OF THE DAILY RECIPE "Until we eat again!" 
Copyright 2008 by NextEra Media. All rights reserved. 
             http://www.thedailyrecipe.com

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