Preheat grill. Make sure grates are clean and lightly rubbed with oil. Brush chicken breasts with 2 tablespoons peanut oil and season with Salt
and pepper. Place on grill and cook for 5 minutes, basting with prepared barbeque sauce. Turn over, baste with barbeque sauce, and cook for about 5 minutes more or until juices run clear.
Serve one breast per person, garnished with Watermelon Pico de Gallo (separate recipe).
Chef's Notes: This recipe was demonstrated by Dean Fearing on his cooking segment, "Dean's Cuisine" on KDFW-TV in the Dallas/Ft. Worth area. Dean Fearing is the Executive Chef at the Mansion on Turtle Creek in Dallas, Texas. Posted to MC-Recipe Digest V1 #204
Date: 17 Aug 96 15:26:40 EDT
From: Paul & Terri Law <103366.1520@CompuServe.COM>