| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
|
Chicken, Grilling, Vegetables, 4 points, Tried |
4 |
servings |
INGREDIENTS
| 1 |
lb |
Boned and skinned chicken breast halves |
| 2 |
md |
Carrots; julienned |
| 1 |
lg |
Zucchini; julienned |
| 1/2 |
c |
Fat-free chicken broth |
| 2 |
tb |
Lemon juice |
| 1 |
tb |
Olive oil; * see note |
| 2 |
|
Garlic cloves; minced |
| 2 |
tb |
All-purpose flour |
| 1 |
ts |
Dried thyme |
|
|
Salt and pepper to taste |
|
|
Grated Parmesan cheese |
INSTRUCTIONS
*Original called for 2 tbsp oil
Preheat grill to high. Rinse chicken with cold water and pat dry with
paper towels. Spray two sheets (12" x 24') of heavy-duty aluminum
foil with nonstick cooking spray. Center half of vegetables and
chicken on foil sheets.
In a small bowl, combine remaining ingredients, except Parmesan
cheese. Pour half of mixture over food on each foil sheet. Wrap and
seal foil to form two packets, leaving room for heat circulation.
Grill packets, covered, over high for 16-20 minutes or until
vegetables and chicken are done, turning packets once. Serve with
cheese.
Message From Bob & Carole Walberg <walberg@escape.ca> to The TNT
Recipes List.
Per serving: 197 Calories; 6g Fat (25% calories from fat); 29g
Protein; 8g Carbohydrate; 66mg Cholesterol; 155mg Sodium
NOTES : 4 points
Recipe by: TOH HOMEMAKER SCHOOLS SPRING/99
Posted to EAT-LF Digest by Betsy Burtis <ebburtis@ix.netcom.com> on
May 25, 1999, converted by MM_Buster v2.0l.
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