Yield: 1 servings
|4||Chicken Split Breasts (about 1 1/2 pounds total)|
|½ cup||Dry white wine|
|1 tablespoon||Snipped fresh mint|
|1 tablespoon||Margarine or butter|
|¼ teaspoon||Crushed red pepper|
|1 cup||Dairy sour cream or plain yogurt Mint leaves (optional)|
Rinse chicken. Pat dry with paper towels. For mint glaze, in a small saucepan combine wine, mint, margarine, and red pepper. Cook and stir until margarine melts.
For sour cream sauce, stir 2 tablespoons of the mint glaze into sour cream. Chill until serving time.
Grill chicken, bone side up, on an uncovered grill directly over medium coals for 20 minutes. Turn and grill chicken IS to 25 minutes more or until chicken is tender and no pink remains, brushing chicken often with the mint glaze. If desired, garnish with mint leaves. Pass sour cream sauce.
Makes 4 servings.
Nutrition information per serving: 256 calories., 27 g protein., 3 g carbohydrate., 12 g fat, 86 mg cholesterol , 114 mg sodium, and 0 g dietary fiber.
From the files of Al Rice, North Pole Alaska. Feb 1994