Being good AND bad! :D

Yesterday, Zach came home from work with the words, "Guess what I heard on Zorba Paster today?" So, we've made an interesting grilled chicken with fruit salsa as the main dish. When we were at Wal-Mart getting supplies, I reminded Zach that PW made some illegal-looking mozzarella sticks and we had 80% of the stuff to make 'em. So... we made them to counteract the healthiness of the chicken. :D

GRILLED CHICKEN WITH FRUIT SALSA

Chicken:
3 Tbs Olive oil
2 Tbs Dry white wine
2 Tbs Fresh lime juice
1 Tbs White wine Worcestershire sauce
1 ½ tsp Dried basil
4 Boneless, chicken breast halves

Salsa:
2 Large Peaches, ripe and firm
1 Small Granny Smith apple, peeled, cored and chopped
1 Small Jalapeño, diced
½ Cup Chopped fresh cilantro
1 ½ Tbs Honey
2 Tbs Fresh lime juice
¼ tsp Ground allspice
¼ tsp Cinnamon

Chicken:
Mix oil, white wine, lime juice, Worcestershire sauce and basil in a large bowl. Add the chicken breasts and coat evenly. Cover and refigerate for at least one hour. Prepare Salsa.

Salsa:
Bring a medium saucepan of water to boil over high heat. Add peaches and boil for 30 seconds. Using slotted spoon, transfer peaches to bowl of cold water. Drain.* Peel and chop coarsely. Place peaches in large bowl. Mix in all remaining ingredients. Cover and chill.

Prepare grill or broiler. Remove chicken from marinade and grill (or broil) until cooked through. (About 5-6 minutes per side.) Plate each chicken breast and top with salsa. Enjoy!

Servings: 4

Cooking Tips
*Canned peaches can be substituted, but rinse and drain first.

The salsa was super-flavorful, but kind of like fire in my mouth. Take the seeds and membranes out of the jalepeno if you are adverse to your dinner fighting back! :D


Mozzarella Sticks

* 16 pieces String Cheese, Removed From Wrappers
* ½ cups All-purpose Flour
* 2 whole Eggs
* 3 Tablespoons Milk
* 2 cups Panko Bread Crumbs (I Used Kikkoman)
* 1 Tablespoon Dried Parsley Flakes
* Canola Oil, For Frying
* Marinara Sauce, For Dipping

Preparation Instructions

Slice string cheese pieces in half, for a total of 32 pieces.

Place flour in a small bowl.

In a separate bowl, whisk eggs and milk.

In another separate bowl, combine panko bread crumbs with parsley flakes.

TO ASSEMBLE: One by one, roll mozzarella sticks in flour, then dunk in egg/milk mixture, then place in panko crumbs. Use your hand to sweep crumbs all over the mozzarella stick. Gently remove and place on a tray or cookie sheet. Repeat until all mozzarella sticks are coated.

***Place tray in freezer for 20 to 30 minutes to flash freeze.***

TO COOK: Heat 1 1/2 inches canola oil in a large skillet over medium heat. When hot, add mozzarella sticks 8 at a time. Watch closely and turn over to evenly brown, cooking less than 2 minutes. Do not allow cheese to bubble and leak.

Remove to a paper towel-lined plate.

Serve immediately with warm marinara sauce.