Preheat the charcoal grill.



MAKE THE SAUCE:

In a heavy saucepan cook the green onion with the celery and garlic over

medium heat, stirring, until they have rendered their liquid. Stir in the

roux and cook while stirring for 1 minute more. Add remaining sauce

ingredients and simmer for 20 minutes. Meanwhile, rub the chicken breats

with the 1/4 teaspoon pepper. Grill the chicken over charcoal for

approximately 12 minutes, turning once.

TO SERVE:

Serve each person one chicken breast with the Green Grape Sauce spooned

over.