| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | California | Poultry | 4 | Servings |
INGREDIENTS
| 4 | Chicken breasts; boned and skinned | |
| 2 | Lemons; juice of | |
| 1 | pn | Pepper |
| 4 | Cloves garlic; brushed | |
| 2 | tb | Fresh chopped dill weed |
INSTRUCTIONS
From: Pat Gold <[email protected]> Date: Tue, 13 Aug 1996 19:11:23 -0700 California Kosher, Recipe By: Judy Hailpern The chicken can also be baked, broiled or microwaved. Marinade can be used on firm-fleshed fish such as halibut or salmon. Arrange chicken in a medium baking dish. Combine remaining ingredients and pour over chicken. This recipe is best barbecued. Grill chicken for 5 to 10 minutes on each side, basting with lemon marinade. JEWISH-FOOD digest V96 #001 From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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