SOUPS
Fried Chicken without Skin Lowfat Cheese Souffles
Grilled Chicken Breast Lowfat Creamy Corn Chowder

Lemon Garlic Chicken

Pollo Di Tonnato


GRILLED CHICKEN BREASTS
Yield: 4 breasts

4 skinned and boned chicken breasts Salt and pepper
1 teaspoon soy sauce
1 red onion, minced
1 teaspoon tamari sauce
1 cup beer
1 garlic clove, minced
1 tablespoon lemon juice
1 teaspoon coriander
1 teaspoon cumin
1/4 cup olive oil
Gas grill set to medium heat

1. Sprinkle salt and pepper over the chicken. Set into a baking dish side by side.
2. Combine remaining ingredients in a microwaveable cup and microwave 1 minute. Cool to room temperature.
3. Pour marinade through a strainer over the chicken. Marinate in the refrigerator overnight, covered.
4. Preheat oven to 300°F.
5. Remove breasts from marinade. Pour marinade into a bowl.
6. Brush chickens with olive oil and place oil side down over a gas grill. Grill until brown. Turn over. Brush heavily with the marinade. Cook until brown on the other side. Do not overcook.
7. Remove to a shallow baking dish and brush heavily with the remainder of the marinade. Cover with foil and set into the oven. Cook approximately 10 minutes, or until very tender.

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