Sunday, 9 June 2013

Glazed Herb Chicken Recipe

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The lemon taste really comes through in the marinade that perfectly layers this cooked poultry. I like to take it with clean lemon sections and a scattering of natural chives for a fairly look. —Jill Cruz of Irmo, Southern Carolina
Glazed Herb Chicken Recipe




Ingredients

    1 can (14-1/2 ounces) poultry broth
    3/4 cup lemon juice concentrate
    2 tbsps red wine vinegar
    2 tsp grated lemon peel
    2 beans cloves, minced
    1/2 tsp. dry chopped onion
    1/8 to 1/4 tsp. cayenne spice up pepper
    1/8 tsp. dry thyme
    1/8 tsp. ground allspice
    4 boneless skin free poultry segments (1 pound)
    1 tbsp cornstarch
    1/4 cup honey
    1 method belly button lemon, peeled and sectioned
    3 glasses hot prepared rice
    2 tsp chopped chives

Directions

    In a dish, merge the first nine substances. Remove 1 cup for sauce; cover and chill. Place the poultry in a large resealable plastic bag; add the staying spices. Closure bag and turn to coat; chill for 2-8 hours, turning sometimes. Strain and eliminate spices.
    Bbq grill poultry, discovered, over method heat for 4 moments on each side or until mindset run clear. Meanwhile, in a pot, merge the corn starchy foods and arranged spices until sleek. Mix in the sweetie. Bring to a boil; cook and stir for 2 moments or until thickened.
    Serve poultry with lemon segments over rice; scoop marinade over top. Spread with chives. Yield: 4 meals.

Nutritional Analysis: One providing (1 poultry half with 1/4 cup sauce) is equal to 276 calories, 2 g fat (1 g soaked fat), 66 mg cholesterol, 912 mg salt, 37 g carbs, 2 g fiber, 28 g protein. Suffering from diabetes Exchanges: 3 lean beef, 1-1/2 starch

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