| 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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