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Minted chicken breasts
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| Artist: |
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| Categories: |
Breasts, Chicken, Meats, Poultry |
| Yield: |
1 |
| Rating: |
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Ingredients:
| 4
| | Chicken Split Breasts | | | -(about 1 ?pounds | | | -total) | | 1/2
| cup | Dry white wine | | 1
| tbsp | Snipped fresh mint | | 1
| tbsp | Margarine or butter | | 1/4
| tsp | Crushed red pepper | | 1
| cup | Dairy sour cream or plain | | | -yogurt | | | -Mint leaves (optional) |
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Procedures:
| 1 | Rinse chicken. | | 2 | Pat dry with paper towels. | | 3 | For mint glaze, in a small saucepan combine wine, mint, margarine, and red pepper. | | 4 | Cook and stir until margarine melts. | | 5 | for sour cream sauce, stir 2 tablespoons of the mint glaze into sour cream. | | 6 | Chill until serving time. | | 7 | grill chicken, bone side up, on an uncovered grill directly over medium coals for 20 minutes. | | 8 | Turn and grill chicken is to 25 minutes more or until chicken is tender and no pink remains, brushing chicken often with the mint glaze. | | 9 | If desired, garnish with mint leaves. | | 10 | Pass sour cream sauce. | | 11 | makes 4 servings. | | 12 | nutrition information per serving: 256 calories., 27 g protein., 3 g carbohydrate., 12 g fat, 86 mg cholesterol , 114 mg sodium, and 0 g dietary fiber. | | 13 | from the files of al rice, north pole alaska. | | 14 | Feb 1994 |
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