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Marinated Chicken Breasts Recipe

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In Columbus, Ohio, Linda Fisher brings international flair to her barbecues with an Indian-inspired marinade and basting sauce. If you're not in the mood for chicken, use turkey tenderloins instead.
TOTAL TIME: Prep: 15 min. + marinating Grill: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. + marinating Grill: 25 min.
MAKES: 6 servings

Ingredients

  • 1 teaspoon chicken bouillon granules
  • 1/2 cup warm apple juice
  • 1 cup white wine or chicken broth
  • 2 to 4 tablespoons olive oil
  • 1 to 2 tablespoons curry powder
  • 2 teaspoons celery salt
  • 2 teaspoons soy sauce
  • 1 garlic clove, peeled and sliced
  • 6 bone-in chicken breast halves (6 ounces each)

Nutritional Facts

One serving (calculated with 2 tablespoons olive oil and chicken skin removed) equals 214 calories, 8 g fat (1 g saturated fat), 68 mg cholesterol, 364 mg sodium, 4 g carbohydrate, 0.55 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 1 fat.

Directions

  1. In a small bowl, dissolve bouillon in apple juice. Add the wine, oil, curry powder, celery salt, soy sauce and garlic. Pour 1 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate overnight. Cover and refrigerate remaining marinade.
  2. Drain and discard marinade from chicken. Grill, covered, over medium heat for 35-40 minutes or until a meat thermometer reads 170°, turning and basting occasionally with reserved marinade. Yield: 6 servings.
Originally published as Marinated Chicken Breasts in Quick Cooking May/June 2004, p35

Nutritional Facts

One serving (calculated with 2 tablespoons olive oil and chicken skin removed) equals 214 calories, 8 g fat (1 g saturated fat), 68 mg cholesterol, 364 mg sodium, 4 g carbohydrate, 0.55 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 1 fat.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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