Share YOUR recipes at
Colette & Cassi's Country Kitchen!

Members Login
Username 
 
Password 
    Remember Me  
Post Info TOPIC: Persian Chicken


LONG LEGGED Blonde in Training!!!

Status: Offline
Posts: 1352
Date:
Persian Chicken


PERSIAN CHICKEN

Ingredients:

* 1 medium lemon, juiced
* 2 teaspoons olive oil
* 1 teaspoon Splenda
* 1 teaspoon ground cinnamon
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1/2 teaspoon tumeric
* 4 boneless, skinless chicken breast halves


Combine lemon juice with next 6 ingredients. Place in a large heavy-duty resealable storage bag. Gently knead bag to mix thoroughly. Add chicken; seal bag, and shake 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 until chicken is no longer pink in center, brushing occasionally with marinade. Discard remaining marinade. Serve chicken with grilled vegetables if desired.

Serves 4. Trace of carbs.


__________________
Autism Society of America Help us put the pieces together.
Page 1 of 1  sorted by
 
Quick Reply

Please log in to post quick replies.

Tweet this page Post to Digg Post to Del.icio.us


Create your own FREE Forum
Report Abuse
Powered by ActiveBoard