| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 4 | Servings | |
INGREDIENTS
| 4 | Skinless; boneless chicken breast halves (4 ounces each) | |
| 1/4 | c | Reduced-sodium ketchup |
| 3 | tb | Cider vinegar |
| 1 | tb | Ready-made white horseradish |
| 2 | ts | Firmly packed dark brown sugar |
| 1 | Clove garlic; minced | |
| 1/8 | ts | Dried thyme |
| 1/4 | ts | Black pepper |
INSTRUCTIONS
SAUCE 1. Preheat broiler, heat a charcoal grill until coals form white ash, or preheat a gas grill to medium. 2. To prepare sauce, in a small saucepan, combine ketchup, vinegar, horseradish, brown sugar, garlic, and thyme. Mix well. Bring to a boil over medium-low heat. Cook, stirring frequently, until thickened, about 5 minutes. Remove from heat; stir in pepper. 3. Brush tops of chicken pieces lightly with sauce. Place chicken, sauce-side down, on a foil-lined broiler pan or grill rack. Brush other sides lightly with sauce. 4. Broil or grill 3 inches from heat, basting with remaining sauce and turning until no longer pink in center, about 5 to 7 minutes per side. Let chicken stand for 5 minutes before serving. FROM "HEALTHY MEALS IN MINUTES" From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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