Yield: 4 Servings
|1 pounds||Chicken breasts without skin|
|1 teaspoon||Whole cloves|
|½ cup||Cider vinegar|
|½ cup||Soy sauce; low sodium|
|2 tablespoons||Olive oil|
|¼ cup||Red wine|
|¼ cup||Brown sugar|
|1 large||Spanish onion; chopped|
|¼ cup||Scallions (white and green parts), chopped|
|1 tablespoon||Jalapeno pepper; chopped|
|½ teaspoon||Ground allspice|
|½ teaspoon||Ground nutmeg|
|¼ teaspoon||White pepper|
|¼ cup||Lime juice|
Crush whole cloves and peppercorns in a spice grinder or coffee grinder.
(Blender might work, too). Combine with all other ingredients, except chicken in a blender or food processor. Blend until the marinade is thick and smooth, with no chunks in it.
Place the chicken in a non-metal container. A glass bowl is good; so are ziplock bags. Pour the marinade over the chicken. (Instead of individual breasts, I used skinless chicken tenders, which I buy frozen by the large bagful at a warehouse store). Marinate, refrigerated, for 8 hours or overnight.
Remove the chicken from the marinade. Discard the marinade. Cook the chicken on a grill 6 minutes on each side, or until there is no trace of pink inside. Or, cook in a lightly-oiled cast iron pan over high heat. (You could broil it in the oven, too.) Slice into strips before serving, if you wish. NOTES : I found this recipe only mildly spicy. Next time I would use more jalapeno (about 1 entire pepper). The recipe can also be made with lean beef, and would probably be very good that way.
1 serving contains calories: 192, calories from fat: 45, total fat: 5 grams, saturated fat: 1 gram, sodium 372 mg., carbohydrate: 6 grams, sugars: 6 grams, protein: 29 grams.
Diabetic Exchanges: 4 very lean meats, ½ carbohydrate Harper %@%@% Robin Carroll-Mann
Recipe by: Diabetes Forecast
Posted to Digest eat-lf.v097.n227 by harper@... (Robin Carroll-Mann) on Sep 09, 1997