| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Not, Sent | 6 | Servings | |
INGREDIENTS
| 1/2 | c | Maple syrup |
| 3 | tb | Cider or red wine vinegar |
| 2 | tb | Dijon mustard |
| 1 | tb | Vegetable oil |
| 2 | Cloves garlic; minced | |
| 1 | ts | Pepper |
| 6 | Boneless skinless chicken breast halves |
INSTRUCTIONS
In a bowl, combine the first six ingredients; mix well. Reserve 1/4 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag or shallow glass container; add chicken and turn to coat. Seal or cover; refrigerate for 4-8 hours, turning occasionally. Drain and discard marinade. Grill, uncovered, over medium heat for 3 minutes on each side. Grill 6-8 minutes longer or until juices run clear, basting with the reserve marinade and turning occasionally. Recipe by: Quick Cooking - March/April 1998 Posted to MC-Recipe Digest by The Taillons <[email protected]> on Mar 29, 1998
A Message from our Provider:
“We see a only a glimmering of the plans of God…”