Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    chicken breasts
     1/4  teaspoon      freshly ground black pepper
                        ***sauce***
   1      cup           green onion -- chopped
     1/4  cup           celery -- minced
   1      centiliter    garlic -- minced
   1      tablespoon    dry blond roux
     1/2  cup           water
     1/2  cup           grapes -- green seedless,
                        halved
   1      tablespoon    sherry
   1      tablespoon    red currant jelly
     1/8  teaspoon      thyme
                        freshly ground black pepper
                        - to taste

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.