| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Greek |
Grilling, Marinade, Poultry |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Fresh lemon juice |
| 3 |
T |
Water |
| 1 |
T |
Olive oil |
| 1/2 |
t |
Dried oregano |
| 1/2 |
t |
Greek-style seasoning |
| 1/4 |
t |
Black pepper |
| 2 |
|
Cloves garlic, crushed |
| 1 |
lb |
Turkey breast 'chops' |
INSTRUCTIONS
PANTRY: Honeysuckle White Turkey Breast Chops Combine first 7
ingredients in a large heavy-duty, zip-top bag. Add turkey. Seal bag
and shake until turkey is well coated. Marinate in refrigerator 30
minutes, turning bag occasionally. Remove turkey from marinade,
reserving marinade. Coat grill rack with cooking spray. Place on grill
over medium-hot coals (350 to 400 degrees). Place turkey on rack and
grill covered for 10 minutes on each side or until turkey is no longer
pink in the center. MENU: Serve turkey over orzo or rice with sliced
black olives Notes: *REF: Recipe sent to us by Marzelle Parks from
Joplin, MO won $100. More recipes available online at
http://www.honeysucklewhite.com Sent by "Pat Hanneman"
<phannema@wizard.ucr.edu> on Fri, 08 May 1998 and converted by
MC_Buster. Recipe by: HSW Recipe of the Month May 98 * Posted to
MC-Recipe Digest by Kitpath <phannema@wizard.ucr.edu> on May 16, 1998
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