| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | 1 | Servings | ||
INGREDIENTS
| 1/2 | ts | Coriander seed |
| 1/4 | ts | Anise seed |
| 1/3 | c | Honey |
| 3 | tb | Orange juice |
| 3 | tb | Lime juice |
| 2 | Green onions; thinly sliced | |
| 1 | ts | Snipped fresh sage |
| 1 | ts | Snipped fresh thyme |
| 1/2 | ts | Snipped fresh rosemary |
| 1/4 | ts | Salt |
| 1/8 | ts | Coarsely ground pepper |
| 1 1/2 | lb | Skinned; boneless chicken breasts, halved |
| Lemon; lime, and/or orange slices (optional) | ||
| Fresh rosemary (optional) |
INSTRUCTIONS
Source: Better Homes and Gardens/ $200.00 winner recipe In a small skillet cook and stir the coriander and anise seed over medium heat for 5 to 7 minutes or till seeds are fragrant and toasted, stirring constantly. Remove skillet from heat. Let cool. Grind spices with a mortar and pestle. Set aside. For marinade, in a large nonmetal bowl combine honey, lemon juice, orange juice, lime juice, onions, sage, thyme, snipped rosemary, salt, and pepper. Stir in spices. Rinse chicken; pat dry. Add chicken to marinade; turn to coat. Let stand at room temperature for 30 minutes, turning chicken occassionally. Remove chicken from marinade, reserving marinade. Place chicken on the grill rack of an uncovered grill. Grill directly over medium coals for 12 to 15 minutes or till chicken is tender and no longer pink, turning once and brushing occassiionally with remaining marinade during the first 10 minutes. If desired, garnish with citrus slices and rosemary. Makes 6 servings........188 cal/3g. total fat. Posted to TNT - Prodigy's Recipe Exchange Newsletter by JeannePie@aol.com on Jul 25, 1997
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