Bourbon-mustard Chicken Fingers
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Maindish, Poultry | 6 | Servings | |
INGREDIENTS
| 6 | 4-ounce skinned and boned | |
| chicken breast halves | ||
| cut | ||
| into long strips | ||
| 1/4 | c | Firmly packed dark brown |
| sugar | ||
| 3 | T | Dijon Mustard |
| 3 | T | Bourbon |
| 1 | t | Low sodium Worcestershire |
| sauce | ||
| Vegetable cooking spray |
INSTRUCTIONS
Thread chicken strips onto 6 (5-inch) wooden skewers; place in a heavy-duty, zip-top bag. Combine brown sugar and next three ingredients; pour over chicken. Seal bag, and refrigerate at least one hour, or up to four hours, turning occasionally. Place chicken in a grill basket coated with cooking spray. Cook on food rack, without a grill lid, over hot coals (400 - 500 degrees F.) 8 minutes or until done, turning once. Serve warm. FROM: COOKING LIGHT, The Magazine of Food and Fitness October, 1993 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 175
Calories From Fat: 25
Total Fat: 2.8g
Cholesterol: 48.7mg
Sodium: 254.9mg
Potassium: 279mg
Carbohydrates: 18.7g
Fiber: 1.3g
Sugar: 10.7g
Protein: 19.4g