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
|