Boneless Breast of Chicken with Currant Jelly

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             FOOD FUNNY
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Thanks to Rosemary Zwick for this groaner:

The fairy Tinker Bell hoped to be Peter Pan's companion, but he rejected
her for the more mundane Wendy. Devastated by this downturn of events,
Tinker Bell decided to get as far away from Never-Never Land as she
could. Her flight from fantasy land ended in Fresno, California, where
she became a waitress at a roadside truck stop.

One day an especially rowdy group of truckers came into the restaurant.
They got roaring drunk, spoke loudly and rudely, slopped chunks of food
all over the table and floor, and left Tinker Bell a measly quarter
gratuity per trucker. The enraged sprite literally flew into a tantrum,
pointed to one of the paltry coins, and screamed, "It's the wrong way to
tip a fairy, who's a long way from home!"

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             TODAY'S RECIPE
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Today's recipe is quick, easy, elegant, and best of all gives you more
time to spend with your family or dinner guests.

Boneless Breast of Chicken with Currant Jelly

2 8-oz (225 g each) jars currant jelly
1 Tbs (15 ml) cornstarch (cornflour) mixed with
1 cup (250 ml) water
1/4 cup (60 ml) lemon juice
2 Tbs (30 ml) Worcestershire sauce
2 tsp (10 ml) ground allspice
Salt and freshly ground pepper to taste
8 boneless, skinless chicken breast halves

Combine all ingredients except chicken breasts in a saucepan and simmer
until thoroughly combined and slightly thickened. Place chicken breast
halves in a single layer in a baking dish and cover with sauce. Bake in
a preheated 350F (180C) oven for about 25 minutes, or until chicken is done.
Serves 4 to 8.
Received on Wed Aug 6 20:18:29 2008