| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Chicago |
|
4 |
Servings |
INGREDIENTS
| 4 |
|
Skinless; boneless chicken breast halves |
|
|
Non-stick vegetable oil cooking spray |
| 1/2 |
c |
Pineapple juice |
| 1 |
tb |
Extra-virgin olive oil |
| 2 |
ts |
Curry powder |
| 1 |
ts |
Each: turmeric; ground coriander, freshly ground pepper |
| 1/4 |
ts |
Each: salt; ground nutmeg, ground cinnamon |
INSTRUCTIONS
MARINADE
Preparation time: 10 minutes Marinating time: 2 hours or overnight Cooking
time: 8-10 minutes
From "The Lowfat Grill," by Donna Rodnitzky (Prima). This recipe is only
mildly spicy; the boneless chicken breasts stay very moist.
1. Place chicken in non-metal bowl with cover or in resealable plastic bag.
Combine all marinade ingredients in small bowl; pour over chicken.
Refrigerate several hours or overnight, turning chicken at least once.
2. Prepare grill using direct, medium-hot heat. Coat grill with non-stick
vegetable oil cooking spray before placing over fire. Place chicken breasts
on grill, cover and cook 8 to 10 minutes, turning several times until
juices run clear.
Nutrition information per serving: Calories ...... 220 Fat ............ 9 g
Cholesterol .. 80 mg Sodium ...... 140mg Carbohydrates .. 3 g Protein
....... 30 g
From Chicago Tribune Posted to TNT - Prodigy's Recipe Exchange Newsletter
by Rrairie@aol.com on Aug 14, 1997
A Message from our Provider:
“To dyslexic atheist: There is a dog”