| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Moroccan |
Barbara gru, Entrees, Grilling, Skinny gril |
4 |
servings |
INGREDIENTS
| 1/2 |
c |
Fresh cilantro leaves; finely choped |
| 2 |
|
Garlic cloves; finely chopped |
| 2 |
tb |
Paprika; hot Hungarian |
| 2 |
ts |
Ground cumin |
| 2 |
tb |
Fresh lemon juice |
| 1/2 |
c |
Lowfat chicken broth |
| 16 |
oz |
Skinless boneless chicken breast halves or one fillet per serving |
INSTRUCTIONS
Mix all ingredients in a large glass bowl.
Add 2 to 4 chicken breasts fillets and stir until they are well coated.
Cover and refrigerate at least 2 hours, preferably overnight.
To grill, remove chicken from marinade, wiping any excess off. Place
breasts on a well-heated grill, and turn them several times during grilling
so chicken cooks evenly for about 8 minutes without burning.
To broil, line a broiling rack with foil. Remove chicken from marinade,
wiping any excess off chicken. Slide rack under a fully heated broiler and
cook until done, about 8 minutes, turning several times so that chicken
cooks evenly without burning.
150 CALS, 2.6g FAT, 15% CFF (mc)
Skinny grilling / by Barbara Grunes, Surrey Books (1995) Barbecue, Lowfat,
Diet | McVersion by PATh
>kitpath@earthlink.net 12/98
Recipe by: Skinny Grilling by Barbara Grunes
Posted to EAT-LF Digest by kitpath@earthlink.net on Dec 13, 1998, converted
by MM_Buster v2.0l.
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