| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Greek |
Poultry, Marinade, Grilling |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Fresh lemon juice |
| 3 |
tb |
Water |
| 1 |
tb |
Olive oil |
| 1/2 |
ts |
Dried oregano |
| 1/2 |
ts |
Greek-style seasoning |
| 1/4 |
ts |
Black pepper |
| 2 |
|
Cloves garlic; crushed |
| 1 |
lb |
Turkey breast 'chops' |
INSTRUCTIONS
PANTRY: Honeysuckle White Turkey Breast Chops
Combine first 7 ingredients in a large heavy-duty, zip-top bag. Add turkey.
Seal bag and shake until turkey is well coated. Marinate in refrigerator 30
minutes, turning bag occasionally.
Remove turkey from marinade, reserving marinade. Coat grill rack with
cooking spray. Place on grill over medium-hot coals (350 to 400 degrees).
Place turkey on rack and grill covered for 10 minutes on each side or until
turkey is no longer pink in the center.
MENU: Serve turkey over orzo or rice with sliced black olives
Notes: *REF: Recipe sent to us by Marzelle Parks from Joplin, MO won $100.
More recipes available online at http://www.honeysucklewhite.com
Sent by "Pat Hanneman" <phannema@wizard.ucr.edu> on Fri, 08 May 1998 and
converted by MC_Buster.
Recipe by: HSW Recipe of the Month May 98 *
Posted to MC-Recipe Digest by Kitpath <phannema@wizard.ucr.edu> on May 16,
1998
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