New delhi chicken breasts
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Skinless; boneless chicken breast halves | |
| Non-stick vegetable oil cooking spray | ||
| ½ | cup | Pineapple juice |
| 1 | tablespoon | Extra-virgin olive oil |
| 2 | teaspoons | Curry powder |
| 1 | teaspoon | Each: turmeric; ground coriander, freshly ground pepper |
| ¼ | teaspoon | Each: salt; ground nutmeg, ground cinnamon |
Directions
MARINADE
Preparation time: 10 minutes Marinating time: 2 hours or overnight Cooking time: 8-10 minutes
From "The Lowfat Grill," by Donna Rodnitzky (Prima). This recipe is only mildly spicy; the boneless chicken breasts stay very moist.
1. Place chicken in non-metal bowl with cover or in resealable plastic bag.
Combine all marinade ingredients in small bowl; pour over chicken.
Refrigerate several hours or overnight, turning chicken at least once.
2. Prepare grill using direct, medium-hot heat. Coat grill with non-stick vegetable oil cooking spray before placing over fire. Place chicken breasts on grill, cover and cook 8 to 10 minutes, turning several times until juices run clear.
Nutrition information per serving: Calories ...... 220 Fat ............ 9 g Cholesterol .. 80 mg Sodium ...... 140mg Carbohydrates .. 3 g Protein ....... 30 g
From Chicago Tribune Posted to TNT - Prodigy's Recipe Exchange Newsletter by Rrairie@... on Aug 14, 1997