Grilled Chicken Recipe-驯龙高手dm456

Arts-and-Entertainment At the beginning of August I started counting calories. Now don’t worry, on two days of each week I cook and I don’t count calories, so I’ll still be publishing my "usual" kinds of recipes. I had a couple of packages of pre-grilled chicken breast strips on hand–you know, like you use to make fajitas. On Wednesday I put together an awesome Chinese style dish that was fast, easy, great tasting, lean and healthful. On Saturday I used the remaining package to prepare an even easier Caribbean chicken meal. At six servings per meal, I figured the calories for both recipes came in at 345 per serving. What’s more, the fat per serving is only about 5 grams! Now if you want to make the preparation time even faster, buy the packaged, frozen pepper strips and diced onions. 2 whole boneless skinless chicken breasts – halved 2 1/2 cups red wine 3 sprigs thyme 10 garlic cloves minced 1/4 cup olive oil fresh ground pepper In a medium baking dish, combine chicken, red wine, thyme, and half of the minced garlic. Marinate for 2 to 3 hours in the refrigerator. Spread remaining cloves of garlic evenly across bottom of a small baking dish, cover with olive oil, and sprinkle with pepper. Bake garlic mixture in a 300-degree oven for 1&1/2 hours or until garlic is tender. Place garlic mixture in a food processor or blender and puree. Remove chicken from marinade. Grill chicken for 10 to 15 minutes, turning frequently and brushing with pureed garlic. Transfer to a platter and serve hot. 4 md cloves garlic chopped fine 1 1/4 lb fresh spinach 1 c chicken broth 1 lb chicken breast boned, skinned grilled 1 t olive oil or vegetable spray 1/2 c parmesan grated 1/2 ts nutmeg or mace salt and pepper 6 oz dry pasta shells 8 oz fresh pasta shells Cook the spinach in the broth until tender. Drain and reserve broth. Mash out excess liquid. Cook pasta. Preheat a saut pan or heavy skillet over medium heat, add the oil or vegetable spray and saut the garlic, stirring constantly, until it is white. Don’t allow it to brown. Add the spinach and nutmeg or mace, salt and pepper. Add the chicken pieces to the spinach, stir and turn and add a small amount of the reserved cooking broth. Stir and turn the spinach until it is hot, adding broth as necessary. Remove pasta and immediately drain. Add the shells into the spinach mixture and blend well. Serve immediately with parmesan. When it’s time to start cooking, cut your grill to medium heat. Allow the grill to heat for 10 minutes or so and make sure the racks are well oiled. When taking the chicken out of the marinade, make sure it has almost dried before placing it on the grill. Lightly season the chicken with some salt and pepper and place onto the hot grill racks. You should be able to get about 20 legs on even a medium sized grill, but the odds are you won’t be doing that many. We’re not looking for a great color or anything, just to get them cooked. About the Author: 相关的主题文章: