Yield: 4 servings
|½ cup||Fresh cilantro leaves; finely choped|
|2 \N||Garlic cloves; finely chopped|
|2 tablespoons||Paprika; hot Hungarian|
|2 teaspoons||Ground cumin|
|2 tablespoons||Fresh lemon juice|
|½ cup||Lowfat chicken broth|
|16 ounces||Skinless boneless chicken breast halves or one fillet per serving|
Mix all ingredients in a large glass bowl.
Add 2 to 4 chicken breasts fillets and stir until they are well coated.
Cover and refrigerate at least 2 hours, preferably overnight.
To grill, remove chicken from marinade, wiping any excess off. Place breasts on a well-heated grill, and turn them several times during grilling so chicken cooks evenly for about 8 minutes without burning.
To broil, line a broiling rack with foil. Remove chicken from marinade, wiping any excess off chicken. Slide rack under a fully heated broiler and cook until done, about 8 minutes, turning several times so that chicken cooks evenly without burning.
150 CALS, 2.6g FAT, 15% CFF (mc) Skinny grilling / by Barbara Grunes, Surrey Books (1995) Barbecue, Lowfat, Diet | McVersion by PATh
Recipe by: Skinny Grilling by Barbara Grunes Posted to EAT-LF Digest by kitpath@... on Dec 13, 1998, converted by MM_Buster v2.0l.