| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Poultry, Low-cal | 8 | Servings | |
INGREDIENTS
| 1/2 | c | Honey |
| 1/4 | c | Dijon mustard |
| 2 | tb | Chopped fresh parsley or |
| 2 | ts | Dried parsley flakes |
| 1 | tb | Sesame seeds |
| 1 | tb | Lemon juice |
| 2 | Garlic cloves, minced | |
| 1/2 | ts | Pepper |
| 8 | Boneless chicken breast halves, skinless | |
| 3 | md | Onions, cut into 1/2" slices |
INSTRUCTIONS
GLAZE CHICKEN 1. Heat barbeque grill. In a small bowl, combine all glaze ingredients; mix well. Sprinkle pepper on both sides of chicken. 2. When ready to barbeque, place chicken on gas grill over low heat or on charcoal grill 4-6 inches from medium coals. Cook 5 minutes. Turn chicken and place onion slices on the grill; brush chicken and onions with glaze. Cook an additional 5-10 minutes or until onions are tender and chicken is no longer pink and juices run clear, brushing frequently with glaze. Heat any remaining glaze to a boil; serve with chicken. BROILER INSTRUCTIONS: Spray broiler pan with nonstick cooking spray. Prepare glaze and chicken as described above. Arrange chicken on spray-coated pan; brush chicken with glaze. Broil 4-6 inches from heat for 5 minutes. Turn chicken and place onion slices on top, brush chicken and onion slices with glaze. Broil an additional 5-6 minutes, or until onions are tender and juices run clear, brushing frequently with glaze. Heat any remaining glaze and serve with chicken. Nutritional info: Calories per serving: 240; fat, 4 gms. Dietary exchanges: 3 proteins, 1 fruit, 1 vegetable Source: Pillsbury Fast and Healthy Magazine, May-June 1994 Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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