Name: Grilled Picante Chicken
Ingredients: 4 Chicken breasts (skinned and boned, and cut in half); 1 c Picante sauce*; 2 pk Sugar substitute; 4 ts Dijon-style mustard

Brethren, I wish it were more common, I wish it were universal, with all [Christians] to have family prayer. We sometimes hear of children of Christian parents who do not grow up in the fear of God, and we are asked how it is that they turn out so badly. In many, very many cases, I fear there is such a neglect of family worship that it’s not probable that the children are at all impressed by any piety supposed to be possessed by their parents.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats	Mexican	Poultry, Main dish, Diabetic	8	Servings

INGREDIENTS

4		Chicken breasts (skinned and boned, and cut in half)
1	c	Picante sauce*
2	pk	Sugar substitute
4	ts	Dijon-style mustard

INSTRUCTIONS

(*found in Mexican food section of market)
Mix picante sauce, sugar substitute, and mustard. Marinate chicken breasts
in this mixture for 4 to 8 hours in the refrig- erator.
When coals have turned white, place chicken breasts on the grill. Turn
after about five minutes.  They should be done in 10-15 min- utes.
Using a long handled brush, and wearing mitts, brush on marinade when
grilling.
One serving (1/2 breast) = 4 Lean-Meat Exchanges; 154 calories; 3 gm
carbohydrate; 27 gm protein; 3 gm fat; 0 gm fiber; 217 mg so- dium; 73 mg
cholesterol.
From: FRED MUELLER
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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