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    • Grilled Chicken Fingers

    Posted on
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    CATEGORY CUISINE TAG YIELD
    Meats Main dish, Appetizers 8 Servings

    INGREDIENTS

    -Dorothy Cross TMPJ72B
    2 lb Boneless skinless chicken breasts, trimmed of fat and membrane (about 8 chicken breasts)
    3 tb Honey
    3 tb Fresh lemon juice
    1 1/2 tb Catsup
    1/4 ts Ground cumin
    1 ts Salt

    INSTRUCTIONS

    Cut each chicken breast lengthwise into 5 strips and pat dry. In a shallow
nonaluminum dish, combine honey, lemon juice, catsup and cumin. Add chicken
strips and toss to coat well. Cover and marinate in the refrigerator for at
least 1 hour or up to 8 hours. Prepare a charcoal or gas grill or preheat
the broiler. Stir salt into chicken mixture. Drain chicken and discard
marinade. Grill or broil the chicken for about 3-1/2 minutes per side, or
until no longer pink inside. Serves 8 as a main dish or 12 as an appetizer.
125 calories for each of 12 servings: 2 grams fat, 245 mg sodium and 54 mg
cholesterol.
COMMENTS: These slightly sweet chicken fingers will please even the most
per-snickety child. Corn Salsa for dipping is a sophisticated touch, but
children may prefer to dip these in yogurt. (8 servings as a main dish; 12
servings as an appetizer)
Source: Eating Well Magazine - May/June, 1992
Reformatted for Meal Master by: CYGNUS, HCPM52C & C.MINEAH
Posted to EAT-L Digest 05 Sep 96
Date:    Thu, 5 Sep 1996 21:52:05 -0500
From:    LD Goss <ldgoss@METRONET.COM>

    A Message from our Provider:

    “If it doesn’t lead to Jesus, it doesn’t lead to God”

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