| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | B, Chicken, Poultry, Q | 6 | Servings | |
INGREDIENTS
| 1 | t | Butter |
| 1 | c | Celery – 1/4 inch dice |
| 1 | Med red bell pepper 1/4" dic | |
| 3 | T | Soy sauce |
| 2 | T | White vinegar |
| 1 | T | Dijon mustard |
| 1/2 | t | Salt |
| 3 | Chkn breasts, hvd & deboned | |
| 1/4 | c | Carrots – shredded |
| 1 | Med onion, 1/4" dice | |
| 1 | Clove garlic, finely minced | |
| 1 | c | Chicken stock |
| 1 | c | Catsup |
| 3 | T | Brown sugar – packed |
| 1/4 | c | Fresh lime juice |
INSTRUCTIONS
Date: Tue, 21 May 1996 00:30:34 -0400 From: ivanco <ivanco@mail.netserve.net> Sweat the carrots in butter 5 minutes; then add the celery, onion, red pepper and garlic; meanwhile, in a medium saucepan, mix soy sauce, chicken stock and vinegar; whisk in catsup, Dijon mustard, brown sugar and salt; heat to simmer, dissolving sugar, and cook 10 minutes; add vegetables and heat through remove from heat and stir in lime juice. Sear chicken on both sides and place in shallow pan; pour marinade over; let marinate for at least 30 minutes, turning occasionally and basting. Pour off marinade into saucepan; heat to boiling; grill chicken, basting until done; reduce sauce to half volume; serve over chicken. Serve with Potato / Apple Salad. Yield 6 servings. From Chuck Ozburn. Posted to MealMaster Recipes List, Digest #141
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Nutrition (calculated from recipe ingredients)
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Calories: 106
Calories From Fat: 12
Total Fat: 1.4g
Cholesterol: 2.9mg
Sodium: 933.2mg
Potassium: 280.5mg
Carbohydrates: 21.8g
Fiber: <1g
Sugar: 16.9g
Protein: 2.3g