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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 6 |
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Directions: * 6 (4 oz each) skinned, boned chicken breast halves Combine all
ingredients except chicken in a shallow baking dish. Add chicken,
turning to coat. Cover and marinate in refrigerator for 1 day.
Remove chicken from marinade, reserving marinade. Coat grill rack
with Pam, place rack on grill over med-hot coals. Place chicken on
rack, and cook 5 minutes on each side or until done, basting with
reserved marinade. PER SERVING: 146 calories, 25.8 g protein, 2.9 g
fat, 2.4 g carbohydrates 70 g cholesterol, 1.2 mg iron, 64 mg sodium,
21 mg calcium.
| Ingredients:
1/4 Cup(s) Chopped fresh parsley
1/2 Teaspoon(s) Freshly ground pepper
1/2 Teaspoon(s) Grated lime rind
2 Tablespoon(s) Lime juice
1 Cup(s) Dry white wine (or chablis)
6 Chicken breast halves * |
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