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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: * 6 oz each Trim excess fat from chicken. Rinse chicken with cold
water, pat dry. Place chicken in a shallow container. Pour lemon
juice over chicken, and let stand 20 minutes. Combine parsley and
rest of ingredients in a small bowl; stir well. Spray rack of a
broiler pan with Pam. Remove chicken from lemon juice, discarding
lemon juiice. Arrange chicken on rack, and brush with parsley
mixture. Broil 6" from heating element, 4 minutes on each side or
till tender.Transfer chicken to a serving platter. Garnish with lemon
wedges and parsley, if desired. PER SERVING: 218 calories, 19.4 g
protein, 14.3 g fat, 2 g carbohydrates, 70 g cholesterol, 1.1 mg
iron, 100 mg sodium, 16 mg calcium.
| Ingredients:
4 Skinned chicken thighs *
1/3 Cup(s) Fresh squeezed lemon juice
2 Tablespoon(s) Minced fresh parsley
2 Tablespoon(s) Dry white wine (or chablis)
1 Tablespoon(s) Margarine, melted
1 Tablespoon(s) Olive oil
1 Clove garlic, minced
1/8 Teaspoon(s) Onion powder
1/8 Teaspoon(s) Paprika |
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