| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Poultry |
1 |
Servings |
INGREDIENTS
| 4 |
|
Chicken Split Breasts (about 1 1/2 pounds total) |
| 1/2 |
c |
Dry white wine |
| 1 |
tb |
Snipped fresh mint |
| 1 |
tb |
Margarine or butter |
| 1/4 |
ts |
Crushed red pepper |
| 1 |
c |
Dairy sour cream or plain yogurt Mint leaves (optional) |
INSTRUCTIONS
Rinse chicken. Pat dry with paper towels. For mint glaze, in a small
saucepan combine wine, mint, margarine, and red pepper. Cook and stir until
margarine melts.
For sour cream sauce, stir 2 tablespoons of the mint glaze into sour
cream. Chill until serving time.
Grill chicken, bone side up, on an uncovered grill directly over medium
coals for 20 minutes. Turn and grill chicken IS to 25 minutes more or until
chicken is tender and no pink remains, brushing chicken often with the mint
glaze. If desired, garnish with mint leaves. Pass sour cream sauce.
Makes 4 servings.
Nutrition information per serving: 256 calories., 27 g protein., 3 g
carbohydrate., 12 g fat, 86 mg cholesterol , 114 mg sodium, and 0 g dietary
fiber.
From the files of Al Rice, North Pole Alaska. Feb 1994
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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