| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Poultry, Maindish |
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 |
tb |
Dijon Mustard |
| 3 |
tb |
Bourbon |
| 1 |
ts |
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
A Message from our Provider:
“If it doesn’t lead to Jesus, it doesn’t lead to God”