Grilled Chicken Breasts with Mandarin Orange Salsa
Salsa:
1 (11-oz.) can mandarin orange drained
2 tablespoons fresh lemon juice
1 (8-oz.) can crushed pineapple in unsweetened juice, drained
1 tablespoon chopped, seeded jalapeno chile
1/4 teaspoon salt
Chicken:
1 tablespoon olive oil
1/4 teaspoon pepper
4 boneless skinless chicken breast halves
1/4 teaspoon ground red pepper (cayenne)
1/2 teaspoon salt
Heat grill. In medium bowl, combine all salsa ingredients; mix well. Set aside. Brush oil over all sides of chicken breast halves. Sprinkle with 1/4 teaspoon salt, the pepper and ground red pepper.
When grill is heated, place chicken on grill over medium heat. Cook 10 to 12 minutes or until chicken is fork-tender and juices run clear, turning once. Serve salsa with chicken.
Salted Peanut Bars
3 cups all-purpose flour
4 tablespoons butter
1 1/2 cups brown sugar
3 tablespoons water
1 cup butter
1/2 cup white syrup
1/4 teaspoon salt
3 cups salted peanuts
2 cups butterscotch chips
Combine flour, brown sugar, butter and salt. Place in greased jellyroll pan. Bake at 350º for 8 to 10 minutes.
Mix all the remaining ingredients except peanuts and heat together until melted. Add peanuts and pour over baked crust.Bake 8 to 10 minutes longer. Loosen edges while warm, but do not cut until cooled.
