Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 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
>kitpath@... 12/98
Recipe by: Skinny Grilling by Barbara Grunes Posted to EAT-LF Digest by kitpath@... on Dec 13, 1998, converted by MM_Buster v2.0l.