1/2 c. br o wn sugar, packed

3 tbsp. grainy musta r d

1/4 c. cider vinegar

Juice of 1 lime

Juice of 1 /2 lg. lemon

6 tbsp. olive oil

Black pepper to taste

 

 

Put the chicken breasts in a shallow bowl.   Mix garlic, salt, sug a r, mus t ard, vinegar, and lime and lemon juices.   Blend well.   Whisk in olive oil and add pepper.   Pour over the chicken and refrigerate ove r night, covered.   Turn over.   Re m ove from the refrigerator 1 hour before you want to cook and let come to room temperature.   Grill approximately 4 minutes per side or until

done.

 

 

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MARINATED CHICKEN SAN D WICHES

 

 

 

3 cloves garlic, minced

1/2 c. onion, minced

1/2 tsp. g r ound ginger

1/4 c. + 2 t bsp. white wine vinegar

2 tsp. olive oil

2 tbsp. fr o zen app l e j uice

concentra t e, undiluted

4 (4 oz.) chicken breast halves, skinned and boned

Vegetable cooking spray

4 (2 oz.) w hole w heat rolls, split

1 c. loosely packed, sliced fresh spinach

8 slices tomato

 

 

Combine first six ingredients in a large Z i ploc plastic b a g.   Add chicken.   Seal bag.   Marinate in refrigerator for 2 h o urs, turning b a g occasionally.   Rem o ve


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