| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Jamaican | Poultry | 4 | Servings |
INGREDIENTS
| 2 | T | Grated Orange Peel |
| 2 | up to | |
| 3 | Jalapeno Chile Peppers | |
| seeded if desired | ||
| coarsely chopped | ||
| 1 | T | Grated fresh Gingerroot |
| 1 | up to | |
| 2 | T | Water |
| 2 | t | Oil |
| 2 | Cloves garlic, halved | |
| 1/2 | t | Allspice |
| 4 | Boneless skinless Chicken | |
| Breast halves 1 lb. | ||
| CHUTNEY | ||
| 1 | Bottle, 9-oz 3/4 cup | |
| Mango Chutney | ||
| 1 | Ripe large Banana, coarsely | |
| chopped | ||
| 1 | T | Lime juice |
INSTRUCTIONS
From: Phillip Graebing <pgrabing@FYI.NET> Date: Fri, 9 Aug 1996 18:31:44 -0400 GRILL INSTRUCTIONS: Heat grill. In blender container, combine all grill paste ingredients; blend 2 minutes or until smooth. Spread about 1 Tbsp paste evenly over 1 side of each chicken breast half. When ready to grill, oil grill rack. Place chicken, paste side up, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 5 minutes. Turn chicken; cook an additional 5 minutes or until chicken is fork tender and juices run clear. Meanwhile, in small bowl, combine all chutney ingredients; mix well. Serve with chicken. BROILER INSTRUCTIONS: Prepare grill paste as directed above. Place chicken on broiler pan. Broil 4 to 6 inches from heat for 5 minutes. Turn chicken; spread about 1 Tbsp paste evenly over each chicken breast half. Cook an additional 5 minutes or until chicken is fork tender and juices run clear. Meanwhile, prepare chutney as directed above; serve with chicken. From: "Fast and Healthy Magazine," Vol. 4, No. 4, Jul-Aug 1995, p64. EAT-L Digest 8 August 96 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 507
Calories From Fat: 73
Total Fat: 8.1g
Cholesterol: 73.1mg
Sodium: 4558.6mg
Potassium: 944.3mg
Carbohydrates: 36.4g
Fiber: 14.9g
Sugar: 5.3g
Protein: 38.7g