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Grilled Chicken Breast
  • 2 lbs Chicken Breast
  • 7 oz Cheri's Prickly Pear Cactus Syrup
  • 7 oz Ketchup
  • 4 oz Soy Sauce
  • 4 Garlic Cloves, minced
  • 1 Grapefruit, juiced
  • 1/8 tsp Sesame Oil
  • 1/4 tsp Tabasco Sauce
Season the chicken with salt and pepper and set aside. Mix the remaining ingredients together. Heat, not to boiling, and serve immediately over grilled chicken breasts or over grilled vegetable such as eggplant, squash, scallions and pineapple. Serve over rice.
Provided by:
Cheri's Desert Harvest in Tucson

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