Midsummer Chicken Recipe

Light and sweet, Midsummer Chicken is great for warm weather!

Skin and de-bone 4 chicken breast halves and wrap them in thick plastic or wax paper. Using the edge of

a saucer (not your best china, please!) or a mallet, beat the chicken until somewhat flatter. Take a rolling

pin and press and roll the chicken even flatter, about 1/4 of an inch. Pour 4 tablespoons of soy sauce into

a dish. Remove the wrapping and dip each chicken breast in the sauce. Save what's left for later.

Next, heat 2 teaspoons of oil in a large skillet. Cook the chicken in the oil over medium to high heat on

each side until done. Remove the chicken from the skillet. Leave the drippings in the skillet.

Add 2 teaspoons of oil to the drippings, then the left-over soy sauce. Mince 2 tablespoons of purple

onion for lust; add to the skillet. Mince 1 clove of garlic, if desired for lust; add to skillet. Mince 2

teaspoons of fresh ginger for success and power; add to skillet. Saut..

Add 4 tablespoons of orange marmalade. Stir the mixture in the skillet as the marmalade melts. For love

and luck, peel 2 large oranges, separate the sections and remove pulp. Lightly chop. Stir into the skillet.

Sprinkle 1 tablespoon of fresh cilantro over the mixture; stir in. To finish the sauce, warm thoroughly.

When ready, pour or spoon over the chicken breasts.

Makes 4 servings.

From Gifts for the Goddess on a Hot Summer's Night

C2000 by Lorna Tedder and Shannon Bailey

Visit www.SpilledCandy.com for more free ebooks and magickal tips and crafts.

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