| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Main dish, Low fat, Salads, Poultry |
8 |
Servings |
INGREDIENTS
| 1/4 |
c |
Dijon mustard |
| 2 |
ts |
Dried tarragon leaves — |
|
|
Crushed |
| 1/4 |
ts |
Cracked black pepper |
| 3 |
tb |
Tarragon vinegar |
| 1 |
tb |
Sugar |
| 1/3 |
c |
Water |
| 8 |
ts |
Olive oil |
| 2 |
|
Whole chicken breasts — |
|
|
Skinned, boned, and |
|
|
Fat removed |
| 1/2 |
lb |
Fresh mushrooms — halved |
| 2 |
c |
Broccoli flowerettes |
| 5 |
c |
Boston lettuce |
| 8 |
oz |
Fat-free Muenster Cheese — |
|
|
H.C., cubed |
| 1/2 |
c |
Red onion rings |
INSTRUCTIONS
Mix together mustard, tarragon and pepper; stir in vinegar and water.
Gradually add oil, beating until well blended. Pour 1/3 c. of dressing
mixture over chicken. Marinate mushrooms and broccoli in remaining
dressing. Drain chicken, reserving marinade. Grill chicken over medium
coals, 4 minutes on each side or to desired doneness, brushing with
reserved marinade mixture. Cut chicken into 8 strips. Combine mushrooms,
broccoli and marinade *** (see my note) with torn greens and cheese in
serving bowl; toss lightly. Arrange lettuce mixture on large platter; top
with chicken and onion rings. 8 servings, each 170 calories, 22 g protein,
9 g. carbo., 6 g fat, 30 mg cholesterol, 343 mg sodium.
Recipe By :
From: Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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