| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Chicken/tur, Main dish |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Hot Water |
| 2 |
t |
Vegetable Oil |
| 3/4 |
t |
Dried Rosemary, Crumbled |
| 1 |
|
Garlic Clove, Minced |
| 1/8 |
t |
Salt |
| 1/2 |
t |
Greated Lemon Zest |
| 1/8 |
t |
Freshly Ground Black Pepper |
| 2 |
t |
Fresh Lemon Juice |
| 10 |
oz |
Skinless Boneless Chicken |
|
|
Breast |
INSTRUCTIONS
In heatproof glass measuring cup, pour hot water over rosemary; let
cool. Stir in zest, juice, oil, garlic, salt, and pepper. Put chicken
in plastic bag; pour marinade over chicken and seal bag. Keep in
refrigerator for 6-24 hours, turning bag periodically. Prepare grill
for a medium fire, using the direct method. Place chicken on grill and
cook for about 15-20 minutes (or until done) turning once. Marinade
makes 4 servings and provides (per serving): 24 calories, 2 g. total
fat, 0 saturated fat, 0 mg. cholesterol, 69 mg sodium, 1 g. total
carbohydrate, 0 g. dietary fiber, 0 g. protein, 5 mg. calcium For the
chicken one above ... I put in the notes section the counts for the
original recipe using 2 tsp vegetable oil. If you cut the oil back to
1 tsp then the counts would be: Cal 93.3;Fat 2.3g;Carb 0.7g;Fib 0.1g;
Pro 16.5g;Sod 116mg; CFF 23.5% NOTES : Cal 103.3, Fat 3.5g, Carb
0.7g, Fib 0.1g, Pro 16.5g, Sod 116mg, CFF 31.3%. Posted to Digest
eat-lf.v097.n186 by "Shirley F. Coleman"
<scoleman@mail.coin.missouri.edu> on Jul 23, 1997
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