Yield: 4 Servings
|4||Chicken breasts; boned and skinned|
|2||Lemons; juice of|
|4||Cloves garlic; brushed|
|2 tablespoons||Fresh chopped dill weed|
From: Pat Gold <plgold@...>
Date: Tue, 13 Aug 1996 19:11:23 -0700 California Kosher, Recipe By: Judy Hailpern The chicken can also be baked, broiled or microwaved. Marinade can be used on firm-fleshed fish such as halibut or salmon.
Arrange chicken in a medium baking dish. Combine remaining ingredients and pour over chicken. This recipe is best barbecued.
Grill chicken for 5 to 10 minutes on each side, basting with lemon marinade.
JEWISH-FOOD digest V96 #001
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .