|½ cup||Lite soy sauce|
|¼ cup||Dry sherry|
|1 tablespoon||Canola oil|
|2||Garlic cloves; minced|
|1 teaspoon||Minced ginger|
|Fresh ground pepper; to taste|
|1½ pounds||Boneless skinless chicken breasts|
serving size: 3-4 oz
You'll never find more moist grilled chicken! Combine all marinade ingredients. Pour half the mixture over the chicken and set in the refrigerator to marinate for at least 2 hours or up to 24 hours. Save the remaining mixture for basting.
Prepare an outside grill with an oiled rack set 4 inches above the heat source. On a gas grill, set the heat to high. Grill the chicken breasts for 3 to 4 minutes on each side, turning once and basting with extra marinade, until the chicken is cooked through.
Exchanges: Very Lean Meat Exchange -- 4 Fat Exchange -- ½ Calories -- 164 Calories from Fat -- 42 Total Fat -- 5g Saturated Fat -- 1g Cholesterol -- 69mg Sodium -- 665mg Carbohydrate -- 2g Dietary Fiber -- 0g Sugars -- 2g Protein -- 25g
Recipe for Monday, 5/11/98
With summer approaching, it's time to get the outside grill going again.
This week's recipes are an array of grilled delights from the Flavorful Seasons Cookbook that will keep your family and friends begging for those summer barbecues.
You can order a copy of this and many other cookbooks from our online bookstore or call 1-800-ADA-ORDER (1-800-232-6733).
Copyright © 1998 American Diabetes Association MC formatted using MC Buster 2.0f & SNT on 5/16/98 by Barb at PK Recipe by:
Posted to MC-Recipe Digest by Barb at PK <abprice@...> on May 16, 1998
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