| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Raspberry vinegar |
| 3 |
tb |
Dijon Mustard |
| 2 |
tb |
Low sodium soy sauce |
| 2 |
tb |
Honey |
| 2 |
tb |
Minced fresh basil ( I have not tried it with dried basil) |
| 1/2 |
ts |
Dried thyme |
| 1 |
pn |
Ground black pepper |
| 4 |
|
Boneless skinless chicken breast halves |
INSTRUCTIONS
From: Cookbook of Healthy Mediterranean Cuisine
In a shallow glass baking dish, mix the vinegar, mustard, soy sauce, honey,
basil, thyme and pepper. Add the chicken and turn to coat all sides. Allow
to marinate atr room temperature for 15 minutes.
Transfer the chicken to a grill or broiling rack; reserve the marinade and
place in a 1 qt. saucepan.
Grill or broil the chicken for 5 minutes per side, or until cooked trhough.
While the chicken is cooking, boil the marinade until reduced by half. To
serve, pour the marinade over the chicken
4 servings Per serving: 175 calories, 1.7g.fat (8% of calories), 521mg.
sodium
Posted to JEWISH-FOOD digest V97 #052 by MUFFYMOM@aol.com on Feb 16, 1997.
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