Italian-Style Chicken Breasts
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A quick lemon-garlic marinade breathes life into plain boneless, skinless chicken breasts. Cutting the breast in half horizontally whittles cooking time down to just 6 to 8 minutes on the grill.
Servings: 4
Ingredients:
Italian-Style Chicken Breasts
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 243 |
| pro | 31 g |
| total fat | 12 g |
| sat. fat | 2 g |
| carb | 2 g |
| fibre | trace |
| chol | 79 mg |
| sodium | 359 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 6% |
| vit A | 2% |
| vit C | 7% |
| folate | 3% |
Suggested Recipes
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4 boneless skinless chicken breasts
3 tbsp (45 mL) extra-virgin olive oil
2 tbsp (25 mL) chopped fresh parsley
2 tbsp (25 mL) lemon juice
1/2 tsp (2 mL) dried italian herb seasoning
3 cloves garlic, minced
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
Preparation:
With sharp knife held horizontally, cut each chicken breast in half to make 2 filets. Between plastic wrap, flatten to even thickness.
In bowl, whisk together oil, parsley, lemon juice, Italian seasoning, garlic, salt and pepper; add chicken, turning to coat. Cover and marinate for 15 minutes.
Place chicken on greased grill over medium-high heat; brush with remaining marinade. Close lid and grill, turning once, until no longer pink inside, 6 to 8 minutes.
In bowl, whisk together oil, parsley, lemon juice, Italian seasoning, garlic, salt and pepper; add chicken, turning to coat. Cover and marinate for 15 minutes.
Place chicken on greased grill over medium-high heat; brush with remaining marinade. Close lid and grill, turning once, until no longer pink inside, 6 to 8 minutes.
Tags:
Source
Canadian Living Magazine: July 2008
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