| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Clprime2 |
1 |
servings |
INGREDIENTS
| 3/4 |
c |
Freshly squeezed lemon juice; (4 lemons) |
| 3/4 |
c |
Good olive oil |
| 2 |
ts |
Kosher salt |
| 1 |
ts |
Freshly ground black pepper |
| 1 |
tb |
Minced fresh thyme leaves; (1/2 teaspoon dried) |
| 2 |
lb |
Boneless chicken breasts; halved and skin |
|
|
; removed |
INSTRUCTIONS
Whisk together the lemon juice, olive oil, salt, pepper, and thyme. Pour
over the chicken breast in a nonreactive bowl. Cover and marinate in the
refrigerator for 6 hours or overnight.
Heat a charcoal grill and cook the chicken breast for 10 minutes on each
side, until just cooked through. Cool slightly and cut diagonally in
1/2-inch thick slices.
Skewer with wooden sticks.
Converted by MC_Buster.
Per serving: 5 Calories (kcal); trace Total Fat; (8% calories from fat);
trace Protein; 1g Carbohydrate; 0mg Cholesterol; 3761mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW #CPOOO8
Converted by MM_Buster v2.0n.
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