| 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 <taillon@access.mountain.net> on
Mar 29, 1998
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