Marinated Chicken Breasts,
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Cooking time: 35 minutes for menu Cooking schedule: see below for "menu" instructions |
Marinated Chicken Breasts, Grilled, II Time: 30 minutes
2 chicken breasts, boneless, skinless
2 tsp soy sauce
2 tbs red wine vinegar
3 tbs ketchup
2 tbs olive oil
1/4 tsp garlic powder
1/2 tsp oregano
In small bowl whisk together soy sauce, ketchup, vinegar, oil, garlic and oregano. Put chicken breasts in glass baking dish and pour marinade over. Let marinate for 15 - 20 minutes or up to 2 hours. Cook on barbecue grill for 8 - 12 minutes a side or until done (test - take a peak), basting with any leftover marinade. OR sauté in nonstick skillet for 8 - 10 minutes a side until nicely browned and done, basting with marinade. Remove chicken, slice at an angle in 1/4" (.6cm) slices and serve.
Potato Vegetable Packets Time: 35 minutes
This is the 'catch - all' for vegetables. Anything works. Use whatever bits are left in the fridge.
2 medium potatoes
2 carrots
1 stalk celery
1 small onion
a few cherry tomatoes
1/3 chicken stock
Whatever fresh herbs you have lurking or dried herbs that tickle your fancy
Tear off 2 pieces of heavy duty aluminum foil about 15 inches long and put each on a plate. Cut the vegetables into pieces about 1/2 inch by 1 1/2 inch - or whatever, and divide evenly between the 2 plates keeping in center of foil. Kind of pat the foil down so it takes the shape of the plate - otherwise the chicken stock runs everywhere. Divide chicken stock between the 2 plates. Sprinkle with herbs. Bring long ends of foil to middle and fold down. Fold in ends so you have 2 nice packets with the veg and broth. Put on barbecue - indirect heat (not over the coals), cover and cook for 30 minutes. Or put in 400F oven for 40 minutes. Check to make certain everything is done. Remove vegetables from packets and serve. This is one of my favorite low-cal, I ate too much over the week-end or when-ever, meals.
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Cooking schedule: 35 minutes
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