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Chicken Piquant |
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Serves: 8 Print this RecipeServing size: 2 oz. Elegant but easy recip from a woman who is adept in the kitchen as well as in the board room. I froze this in a square plastic contiainer and took it on a camping trip. We 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. 4 whole boneless, skinless boneless skinless chicken breast halves, split, or 8 chicken leg sections 1 1/2 cups rose or dry wine 1/2 cup reduced-calorie soy sauce 2 tablespoons corn oil 4 tablespoons water 2 cloves garlic, sliced 2 teaspoons ground ginger 1/2 teaspoon oregano 2 tablespoons brown sugar 1. Arrange chicken in baking dish. 2. Combine rest of ingredients to make marinade. Pour marinade over chicken. 3. Refrigerate overnight or freeze. Return to room temperature. 4. Bake covered at 375 for 1 hour. Or to grill, remove from marinade and brush marinade on chicken as it cooks. EXCHANGES Lean Meat 2 Vegetable 1 NUTRITION FACTS Calories 141 Carbohydrate 6 grams Protein 18 grams Fat 5 grams Saturated fat trace Cholesterol 63 milligrams Fiber 0 grams Sodium 149 milligrams This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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