| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Main dish, Poultry, Diabetic, Low-cal/fat, Garlic | 4 | Servings | |
INGREDIENTS
| 1 | pk | Perdue boneless chicken |
| Breasts | ||
| 1 | tb | Fresh lemon juice |
| 1 | tb | Olive oil |
| 2 | Cloves garlic – crushed | |
| 1/2 | To 3/4 tsp. crushed red | |
| Pepper | ||
| 1/2 | To 3/4 tsp. coarsley ground | |
| Black pepper | ||
| Salt; optional – to taste | ||
| 1 | Lemon, sliced |
INSTRUCTIONS
IN SHALL BOWL, COMBINE LEMON JUICE, OIL, GARLIC, PEPPERS AND SALT. ADD CHICKEN TO MARINADE, TURNING TO COAT BOTH SIDES. COVER AND REFRIGERATE 1 HOUR OR LONGER. PREHEAT BROILER. DRAIN CHICKEN, RESERVING MARINADE. BROIL 6 TO 8 INCHES FROM HEAT SOURCE FOR 6 YO 8 MINUTES PER SIDE UNTIL COOKED THROUGH. BRING RESERVED MARINADE TO A BOIL IN PAN ON STOVE; USE TO BASTE CHICKEN OCCASIONALLY WHILE COOKING. GARNISH WITH LEMON SLICES AND SERVE. NUTRITIONAL FIGURES PER SERVING: CALORIES 186, PROTEIN 32 GMS., CARBOHYDRATES 2 GMS., FAT 5 GMS., CHOLESTEROL 79 MG., SODIUM 89 MG. This came from a Perdue chicken wrapper. Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on May 8, 1998
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