| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Fresh lemon juice |
| 1/2 |
c |
Fresh orange juice |
| 2 |
|
Garlic cloves; minced |
| 1 |
tb |
Grated fresh ginger |
| 1 |
tb |
Chopped fresh tarragon; OR dried tarragon |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Freshly ground pepper |
| 6 |
|
Chicken breast halves skinned and boned |
INSTRUCTIONS
In a small bowl, stir together lemon juice, orange juice, garlic, ginger,
tarragon, salt and pepper. Arrange chicken breasts in a shallow glass or
porcelain dish or enameled baking pan and pour lemon juice mixture evenly
over them. Marinate in refrigerator, turning occasionally, for 2-3 hours.
Prepare a fire in a grill. Position the oiled grill rack 4-6 inches above
the fire. Remove the chicken from the marinade and pat dry; reserve the
marinade. Arrange the chicken on the rack. Grill, turning two or three
times and brushing with the reserved marinade, until the chicken is no
longer pink in the middle, 15-20 minutes.
Nutritional information per serving (6):117 calories, 15g protein, 4g fat (
1g saturated), 5g carbohydrates, 41 mg cholesterol, 214 mg sodium
Exchanges: 2 extra lean meats Copyright Whole Foods Market, 1995,
wfm@wholefoods.com (http://www.wholefoods.com/wf.html) Reprinted with
permission from Whole Foods Market Meal-Master compatible format courtesy
of Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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