Servings: 4
Notes: Pennsylvania College of Technology
Williamsport, PA
Because MasterCook's Ingredient List may not include all of the ingredients listed in this recipe, we have displayed the recipe's nutritional analysis as it appears in the ON COOKING book.
Approximate values per serving: Calories 280, Total fat 2.5 g, Saturated fat 0.5 g, Cholesterol 100 mg, Sodium 440 mg, Total carbohydrates 22 g, Protein 40 g, Vitamin C 10%, Iron 10%, Claims–low fat; low saturated fat; source of vitamin C and iron
Categories: Chicken, Poultry
MARINADE:
1/4 cup Dijon mustard
1/4 cup dark brown sugar
2 tablespoons soy sauce
2 tablespoons bourbon
1 teaspoon Worcestershire sauce
2 boneless skinless chicken breasts
BASTING SAUCE:
1/4 cup apricot preserves
2 tablespoons white wine vinegar
2 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard
2 teaspoons honey
1/4 teaspoon red pepper flakes, crushed
sliced almonds, toasted, as needed for garnish
1. Combine the marinade ingredients and transfer to a shallow, stainless steel pan.
2. Split each chicken breast into two halves by removing the cartilage that divides the halves. Place the chicken in the marinade and turn several times to coat it well. Cover the pan with plastic wrap and refrigerate for 1 to 3 hours.
3. Combine the basting sauce ingredients in a small saucepan and simmer for 10 minutes to blend the flavors. Strain if desired and refrigerate until needed.
4. Remove the chicken from the marinade and place on a preheated grill. Grill for approximately 2 minutes, brush with the basting sauce, turn and brush with more basting sauce. Continue to baste frequently and grill until done. Garnish with toasted almonds at service time.
Notes: Pennsylvania College of Technology
Williamsport, PA
Because MasterCook's Ingredient List may not include all of the ingredients listed in this recipe, we have displayed the recipe's nutritional analysis as it appears in the ON COOKING book.
Approximate values per serving: Calories 280, Total fat 2.5 g, Saturated fat 0.5 g, Cholesterol 100 mg, Sodium 440 mg, Total carbohydrates 22 g, Protein 40 g, Vitamin C 10%, Iron 10%, Claims–low fat; low saturated fat; source of vitamin C and iron
Categories: Chicken, Poultry
MARINADE:
1/4 cup Dijon mustard
1/4 cup dark brown sugar
2 tablespoons soy sauce
2 tablespoons bourbon
1 teaspoon Worcestershire sauce
2 boneless skinless chicken breasts
BASTING SAUCE:
1/4 cup apricot preserves
2 tablespoons white wine vinegar
2 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard
2 teaspoons honey
1/4 teaspoon red pepper flakes, crushed
sliced almonds, toasted, as needed for garnish
1. Combine the marinade ingredients and transfer to a shallow, stainless steel pan.
2. Split each chicken breast into two halves by removing the cartilage that divides the halves. Place the chicken in the marinade and turn several times to coat it well. Cover the pan with plastic wrap and refrigerate for 1 to 3 hours.
3. Combine the basting sauce ingredients in a small saucepan and simmer for 10 minutes to blend the flavors. Strain if desired and refrigerate until needed.
4. Remove the chicken from the marinade and place on a preheated grill. Grill for approximately 2 minutes, brush with the basting sauce, turn and brush with more basting sauce. Continue to baste frequently and grill until done. Garnish with toasted almonds at service time.
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