| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | American | American | 1 | Servings |
INGREDIENTS
| 1 | Chicken breast halves | |
| Without skin | ||
| 2 | T | Lemon juice |
| 2 | T | Margarine/butter blend |
| 2 | T | Water |
| 2 | Garlic cloves, minced | |
| 1/4 | t | Pepper, flakes hot |
| 2 | T | Honey |
INSTRUCTIONS
Simmer all, except the chicken, in a saute pan until it is liquid. Add the chicken and turn the temperature up to medium-high. Continuously ladel the sauce over the chicken until it is cooked and the sauce is golden brown. If the glaze is carmelizing too fast, add a bit of water to mellow it out. For each additional chicken breast, double the ingredients. Recipe By : Chuck Rippel 72571,1046 From: [email protected]: Fri, 25 Mar 1994 07:48:43 ~0800 ( File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 712
Calories From Fat: 112
Total Fat: 12.4g
Cholesterol: 292.4mg
Sodium: 258.6mg
Potassium: 965.2mg
Carbohydrates: 39g
Fiber: <1g
Sugar: 35.3g
Protein: 107.4g