| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Chinese | Chinese, Main dish | 6 | Servings |
INGREDIENTS
| 1/4 | c | Mustard; Grainy |
| 1/4 | c | Dijon Mustard |
| 1/4 | c | Fresh Orange Juice |
| 1 | ts | Orange Zest; Finely Chopped |
| 1 | tb | Balsamic Vinegar |
| 1 | tb | Olive Oil |
| 1/4 | ts | Hot Chili Pepper; Oil, To 1/2 Tsp |
| 2 | tb | Fresh Tarragon; Or Any Combo Of Mint |
| Thyme, Chives, Basil & Flat-Leaf Parsley; Finely | ||
| 1/4 | ts | Cracked Black Pepper |
| 6 | Skinless Boneless Chicken Breasts | |
| Fresh Herb Leaves; For Garnish | ||
| Orange Slices; For Garnish |
INSTRUCTIONS
Combine the mustards, orange juice and zest, vinegar, olive oil, chile oil, herbs and cracked pepper in a small bowl. Taste for seasoning. Arrange chicken pieces in a large, shallow non-aluminum dish and pour marinade over chicken to coat it well. Marinate, covered, for between 30 minutes and 4 hours in the refrigerator. Prepare a barbecue for medium-high-heat grilling. Remove chicken from marinade and grill 3 inches from heat for 7 to 10 minutes on each side or until cooked through; if using boned breasts, cut cooking time in half. Serves 6. Entered into MasterCook by Reggie Dwork <reggie@reggie.com> With permission from the San Jose Mercury News newspaper. Posted to Digest eat-lf.v096.n126 Date: Sun, 18 Aug 1996 01:13:10 -0700 From: Reggie Dwork <reggie@reggie.com> NOTES : Cal 229.8 Fat 5.9g Carbs 2.7g Fiber 0.6g Protein 30.6g Sodium 364mg CFF 23.9%
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