| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Main dish, Poultry, Diabetic, Low-cal/fat, Garlic |
4 |
Servings |
INGREDIENTS
| 1 |
pk |
Perdue boneless chicken |
|
|
Breasts |
| 1 |
tb |
Fresh lemon juice |
| 1 |
tb |
Olive oil |
| 2 |
|
Cloves garlic – crushed |
| 1/2 |
|
To 3/4 tsp. crushed red |
|
|
Pepper |
| 1/2 |
|
To 3/4 tsp. coarsley ground |
|
|
Black pepper |
|
|
Salt; optional – to taste |
| 1 |
|
Lemon, sliced |
INSTRUCTIONS
IN SHALL BOWL, COMBINE LEMON JUICE, OIL, GARLIC, PEPPERS AND SALT. ADD
CHICKEN TO MARINADE, TURNING TO COAT BOTH SIDES. COVER AND REFRIGERATE 1
HOUR OR LONGER. PREHEAT BROILER. DRAIN CHICKEN, RESERVING MARINADE. BROIL 6
TO 8 INCHES FROM HEAT SOURCE FOR 6 YO 8 MINUTES PER SIDE UNTIL COOKED
THROUGH. BRING RESERVED MARINADE TO A BOIL IN PAN ON STOVE; USE TO BASTE
CHICKEN OCCASIONALLY WHILE COOKING. GARNISH WITH LEMON SLICES AND SERVE.
NUTRITIONAL FIGURES PER SERVING: CALORIES 186, PROTEIN 32 GMS.,
CARBOHYDRATES 2 GMS., FAT 5 GMS., CHOLESTEROL 79 MG., SODIUM 89 MG. This
came from a Perdue chicken wrapper.
Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on
May 8, 1998
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