| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Chicken, Magazine, Low-fat |
4 |
Servings |
INGREDIENTS
| 4 |
|
Chicken breast halves; skinless + boneless |
|
|
Salt and pepper to taste |
| 3 |
|
Cloves garlic; minced |
| 3 |
|
Green onions; minced |
| 1 |
c |
Fresh orange juice |
| 1/3 |
c |
Dark rum |
| 1/2 |
c |
Dry white wine |
| 1/3 |
c |
Fresh lime juice |
| 1 |
tb |
Soy sauce |
| 1/8 |
ts |
Ground cinnamon |
| 1 |
ds |
Ground nutmeg |
|
|
Chopped parsley |
INSTRUCTIONS
Place the chicken breasts in shallow glass dish. Season with salt and
pepper. Combine the garlic, green onions, orange juice, rum, wine, lime
juice, soy sauce, cinnamon and nutmeg in small bowl. Pour over chicken;
cover and refrigerate for about 1 hour. Drain the chicken and reserve the
marinade. Preheat the broiler or grill. Lightly spray broiler pan or grill
with vegetable cooking spray. Broil or grill chicken 4 to 5 minutes per
side, or until the chicken is done throughout. Remove from heat and keep
warm. Heat reserved marinade in heavy saucepan until marinade is reduced by
one-third, about 8 minutes. Serve with chicken breasts.
Yields 4 servings.
Source: Ebony, Jan 1998 v53 n3 p92(4).
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