Chicken Piquant Recipe - Cooking Index
Chicken Piquant Recipe - Cooking Index
Elegant but easy recipe from an author who is adept in the kitchen as well as in the board room. She froze this in a square plastic container and took it on a camping trip. They grilled the chicken one evening and had the leftovers in a chef salad for lunch the next day. All tasters agreed it was delicious. Energy-saving tip: Plan to have leftovers. It is called planning ahead.
Type: Chicken, Poultry| 4 | Boneless skinless chicken breasts - split | |
| = (or 8 chicken leg sections) | ||
| 1 1/2 cups | 355ml | Rose or dry wine |
| 1/2 cup | 118ml | Reduced-calorie soy sauce |
| 2 tablespoons | 30ml | Corn oil |
| 4 tablespoons | 60ml | Water |
| 2 | Garlic cloves - sliced | |
| 2 teaspoons | 10ml | Ground ginger |
| 1/2 teaspoon | 2.5ml | Oregano |
| 2 tablespoons | 30ml | Brown sugar |
Arrange chicken in baking dish.
Combine rest of ingredients to make marinade. Pour marinade over chicken.
Refrigerate overnight or freeze. Return to room temperature.
Bake covered at 375 degrees for 1 hour. Or to grill, remove from marinade and brush marinade on chicken as it cooks.
This recipe yields 8 servings. Serving size: 2 ounces.
Exchanges Per Serving: 2 Lean Meat, 1 Vegetable.
Nutrition Facts: Calories 141; Calories from Fat 32; Total Fat 5g; Saturated Fat trace Cholesterol 63mg; Sodium 149mg; Carbohydrate 6g; Dietary Fiber 0mg; Protein 18g.
Source:
American Diabetes Association at http://www.diabetes.org
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