Preparation:
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 breasts 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. |
