Addiction's blog: "Food Pr0n"

1/2 large white onion

Fresh Ginger

2/3 cup peanut butter

2/3 cup peach jelly

Fresh cracked black pepper

1 egg

1 small can Mandarin Oranges

1 TBSP Fresh chopped Garlic

4 Boneless, skinless chicken breasts, frozen.

Using the chopper of your choice, chop the garlic, ginger, onions, and pepper together. Open the can of mandarin oranges and drain the juice into the onion mixture. Continue chopping until everything is small and moves smoothly. It should be a liquid consistency. Add the egg and jelly and blend well. Gradually add the peanut butter, blending as you go so you don't wind up with a mass of peanut butter coated in the sauce. Now you want to add about 1/2 the can of oranges. Reserve the rest for a garnish.

After blending thoroughly, lay a long sheet of aluminum foil in a baking dish. (Roasting bags work quite well for this as well.)

Lay your frozen chicken breasts on the foil and carefully pour the sauce mixture over it, thoroughly saturating the chicken. (It's like pouring soup over it.) I'd sugggest lifting all edges of the foil first so the sauce doesn't run out. Once the sauce is poured, bring the outer ends in together, forming a tent. Roll the foil edges together, crimping them tightly upon each other. Then bring your outer edges up and crimp them as well, sealing the foil like a pouch. 

Bake on the center rack at 375* for approximately75 minutes. 

Remove carefully and let sit for 5 minutes before opening. Pour all of it into a serving dish, making sure all the sauce covers the chicken. Serve over steamed jasmine rice and garnished with the remaining oranges, or with the yam chips instead of rice. (Recipe Below)

2 large yams

1 large ginger root

cracked pepper 

garlic

salt 

Canola Oil

Slice whole yams into thin round crisps.

In a deep fryer (Or deep frying pan), place enough oil to cover the yams. Cut the ginger lengthwise into sticks. Heat the oil on medium high, or until water drops sizzle and boil instantly. Put the ginger, black pepper, and salt into the oil and stir gently with a spatula. Add the yams a slice at a time, keeping them flat in the oil and covered. Fry until almost crunchy (about 10 minutes or so in a fry pan), and remove into a strainer, or cover a large plate generously with paper towels to absorb the draining excess oil. Repeat until all potatoes are cooked.

Serve with apple butter to dip, preferably as a side to the chicken. 

To sweeten this dish, I suggest serving it with fresh sliced pears and grapes and Barefoot brand Moscato wine. (About $7 a bottle, and tastes incredible!)

Bon Appetit!