| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Low-fat, Chicken, Cookbook |
6 |
Servings |
INGREDIENTS
| 6 |
|
Skinless boneless chicken breast halves (about 1 1/2 pounds) |
| 1/4 |
c |
Pineapple juice; or water -Pineapple Salsa— |
| 2 |
c |
Fresh pineapple; chopped |
| 2 |
tb |
Green onions; chopped |
| 1 |
tb |
Fresh hot chile; finely chopped |
| 1 |
tb |
Cilantro; chopped |
| 2 |
ts |
Gingerroot; finely chopped |
| 1 |
ts |
Lemon peel; grated |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Ground cumin |
INSTRUCTIONS
Salsa: Mix all ingredients. Cover and refrigerate until serving time.
Place chicken in shallow glass or plastic dish. Prepare Pineapple Salsa.
Place 1 cup of the salsa in blender. Add pineapple juice. Cover and blend
about 30 seconds or until pureed; pour over chicken. Cover and refrigerate
at least 2 hours. Cover and refrigerate remaining salsa.
Set oven control to broil. Spray broiler pan with nonstick cooking spray.
Remove chicken from marinade; place in pan. Broil chicken with tops 5 to 7
inches from heat 7 to 10 minutes or until juices run clear. Serve with
salsa.
FANCY PINEAPPLE-PASTA SALAD: Omit chicken. Prepare Pineapple Salsa in large
glass or plastic bowl. Stir in the pineapple juice (do not use water) and 3
cups cooked tricolor pasta spirals (about 8 ounces uncooked). Cover and
refrigerate about 2 hours or until chilled.
NUTRITION INFORMATION PER SERVING:
Calories 170 Protein,g 26 Carbohydrate 8g Fat 4g Unsaturated fat3g
Saturated fat 1g Dietary Fiber 1g Cholesterol 65mg Sodium 240mg Potassium
330mg
MC formatted by Brenda Adams <adamsfmle@sprintmail.com> and MC_Buster. MC
posted 9/19/97.
Recipe by: Betty Crocker's New Choices Cookbook
Posted to MC-Recipe Digest V1 #792 by Badams <adamsfmle@sprintmail.com> on
Sep 19, 1997
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