| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Low-cal, Poultry |
8 |
Servings |
INGREDIENTS
| 1/2 |
c |
Honey |
| 1/4 |
c |
Dijon mustard |
| 2 |
T |
Chopped fresh parsley or |
| 2 |
t |
Dried parsley flakes |
| 1 |
T |
Sesame seeds |
| 1 |
T |
Lemon juice |
| 2 |
|
Garlic cloves, minced |
| 1/2 |
t |
Pepper |
| 8 |
|
Boneless chicken breast |
|
|
halves skinless |
| 3 |
|
Onions, cut into 1/2" slices |
INSTRUCTIONS
Heat barbeque grill. In a small bowl, combine all glaze ingredients;
mix well. Sprinkle pepper on both sides of chicken. When ready to
barbeque, place chicken on gas grill over low heat or on charcoal
grill 4-6 inches from medium coals. Cook 5 minutes. Turn chicken and
place onion slices on the grill; brush chicken and onions with glaze.
Cook an additional 5-10 minutes or until onions are tender and chicken
is no longer pink and juices run clear, brushing frequently with
glaze. Heat any remaining glaze to a boil; serve with chicken. BROILER
INSTRUCTIONS: Spray broiler pan with nonstick cooking spray. Prepare
glaze and chicken as described above. Arrange chicken on spray-coated
pan; brush chicken with glaze. Broil 4-6 inches from heat for 5
minutes. Turn chicken and place onion slices on top, brush chicken and
onion slices with glaze. Broil an additional 5-6 minutes, or until
onions are tender and juices run clear, brushing frequently with
glaze. Heat any remaining glaze and serve with chicken. Nutritional
info: Calories per serving: 240; fat, 4 gms. Dietary exchanges: 3
proteins, 1 fruit, 1 vegetable Source: Pillsbury Fast and Healthy
Magazine, May-June 1994 Typed for you by Linda Fields, Cyberealm BBS
Watertown NY 315-786-1120 From Gemini's MASSIVE MealMaster collection
at www.synapse.com/~gemini
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