Persian chicken breasts
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Lemon |
| 2 | teaspoons | Olive oil |
| 1 | teaspoon | Ground cinnamon |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Ground black pepper |
| ¼ | teaspoon | Turmeric |
| 4 | Boneless skinless chicken breast halves | |
| 4 | Flour tortillas or soft lavash (optional) | |
Directions
Peel lemon rind into long strips with paring knife; reserve for garnish, if desired. Juice lemon; combine juice with oil, cinnamon, salt, pepper and turmeric in large heavy-duty resealable plastic food storage bag. Gently knead ingredients in bag to mix thoroughly; add chicken. Seal bag and turn to coat thoroughly. Refrigerate 4 hours or overnight.
Remove chicken from marinade and gently shake to remove excess. Grill chicken 5 to 7 minutes per side or until chicken is no longer pink in center, brushing occasionally with marinade. Discard remaining marinade.
Serve chicken with lightly grilled tortillas or lavash and grilled vegetables, if desired. Yield: 4 servings Typed in MMFormat by cjhartlin@... Source: Favorite Recipes Spice It Up!` Posted to MM-Recipes Digest V4 #13 by cjhartlin@... on Jun 14, 1999