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  Cut the chicken into 1-1/2 inch pieces and place in a bowl. Mix with the wine, oil, rosemary, and pepper. Cover and set aside to marinate in the refrigerator for one hour.

   

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•    Remove the chicken pieces from the marinade, reserving the marinade. Thread the chicken onto skewers and season generously with salt.

   

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  Grilling -- Preheat the grill for direct high heat. Brush the grill grates with olive oil. Place chicken skewers on grill and cook for 8 to 10 minutes, 4 to 5 minutes per side. Place on a platter and cover with foil to allow the chicken to rest.

   

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  To make the sauce, place the marinade and the berries in a sauce pan and simmer gently until the berries are soft. Press through a strainer and discard the pulp.

   

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•    Return the juice and marinade mixture to the pan. Add the vinegar, jelly, and nutmeg and bring to a boil. Simmer, uncovered until it has reduced by about 1/3 to a light syrup-like consistency.
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•    Plate the skewers and spoon the sauce over the chicken. Serve immediately
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~*~*~Garlic Lime Chicken~*~*~

This is ever so good, a friend of mine wanted to fix it for the week-end and reminded me of this.



Serves 6

1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon thyme
6 boneless skinless chicken breast
2 tablespoons butter
2 tablespoons olive oil
1/2 cup chicken broth
4 tablespoons lime juice

In a bowl, mix together first 7 ingredients. Sprinkle mixture on both sides of chicken breasts.


In a skillet heat butter and olive oil together over medium high heat. Sauté chicken until golden brown on each side, about 5 minutes on either side or until no longer pink in the center. Remove chicken and add lime juice and chicken broth to the pan, whisking up the browned bits off the bottom of the pan. Keep cooking until sauce has reduced slightly. Add chicken back to the pan to thoroughly coat and serve.