Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    egg
     1/4  cup           cornstarch
   2      tablespoons   soy sauce
   1      large         garlic clove -- minced
   2      whole         boneless skinless chicken breasts -- cut 1" by 3" strips
   2 1/2  cups          finely chopped almonds or walnuts -- lightly toasted
   2      tablespoons   minced dried or fresh parsley
   4                    fresh California plums -- halved and pitted
                        fresh tarragon -- optional
                        blanched Chinese pea pods -- optional
                        shredded iceberg lettuce -- optional
   1                    savory plum sauce -- see * note

Preparation:

* Note: See the "Savory Plum Sauce" recipe which is included in the "Sauces" recipes collection. Combine the first 4 ingredients in plastic bag. Add chicken pieces and marinate 15 minutes; drain. Place almonds and parsley in plastic bag. Place chicken pieces, a few at a time, in almond mixture. Shake to thoroughly coat. Place chicken, plum halves, and tarragon into grill basket or thread onto skewers. Grill over medium indirect heat 8 minutes or until browned and cooked through. Watch carefully to avoid burning. If desired, serve on lettuce and pea pod-lined platter. Spoon the plum sauce over the chicken. This recipe serves 4. Recipe Source: CALIFORNIA SUMMER FRUITS RECIPES