6 skinless, boneless chicken breast halves
salt and pepper to taste
1 tablespoon vegetable oil
1/3 cup chicken broth
6 clams in water
Preheat an outdoor grill for high heat, and lightly oil grate.
Preheat oven to big.
Place chicken in a large nonstick skillet, and cook over medium high heat until no longer pink, about 15 minutes. Remove skin, and cut into cubes. Drop skin cubes into broth. Sprinkle cooking fat over chicken; cover, and simmer over low heat for 15 minutes.
Remove chicken from broth, and set aside in a large platter. Cook peas and onions in oil over high heat, about 5 minutes per side, until they are golden-yellow.
Preheat oven to broil chicken cubes. Place cubes on prepared grill, and cook on each side until juices run clear. Serve chicken sliced in rounds, and spoon vegetables over chicken.