tom
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Post by tom on Feb 9, 2003 13:46:54 GMT -6
Serving Size : 6
6 skinless boneless chicken breast halves (about 1 1/2 pounds) 1/2 cup unsweetened grape juice OR 1/2 cup red wine 1 tablespoon grated orange peel 1/2 cup orange juice 1 tablespoon grated lemon peel 1/2 cup lemon juice 2 tablespoons chopped fresh cilantro 2 tablespoons chopped green onions 1 1/2 teaspoons chopped fresh oregano OR 1/2 teaspoon dried oregano leaves 1 teaspoon ground cumin 1/2 teaspoon salt 1/4 teaspoon crushed red pepper Orange slices -- if desired
Place chicken in shallow glass or plastic dish. Mix remaining ingredients except orange slices; pour over chicken. Cover and refrigerate at least 3 hours but no longer than 24 hours.
Heat oven to 375ยบ. Spray rack in shallow roasting pan with nonstick cooking spray. Remove chicken from marinade; place on rack. Reserve marinade. Bake uncovered 35 to 45 minutes, brushing with marinade every 15 minutes, until l juice of chicken is no longer pink when centers of thickest pieces are cut. Discard any remaining marinade. Garnish with orange slices.
Per serving: 161 Calories (kcal); 2g Total Fat; (9% calories from fat); 28g Protein; 8g Carbohydrate; 68mg Cholesterol; 257mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates
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