Title: Chicken Diablo
Categories: Entree Poultry Diabetic Diet Garlic
Yield: 4 Servings
| 1 | pk | Perdue boneless chicken |
| | | Breasts |
| 1 | tb | Fresh lemon juice |
| 1 | tb | Olive oil |
| 2 | | Cloves garlic - crushed |
| 1/2 | | To 3/4 tsp. crushed red |
| | | Pepper |
| 1/2 | | To 3/4 tsp. coarsley ground |
| | | Black pepper |
| | | Salt; optional - to taste |
| 1 | | Lemon, sliced |
IN SHALL BOWL, COMBINE LEMON JUICE, OIL, GARLIC, PEPPERS AND SALT. ADD
CHICKEN TO MARINADE, TURNING TO COAT BOTH SIDES. COVER AND REFRIGERATE 1
HOUR OR LONGER. PREHEAT BROILER. DRAIN CHICKEN, RESERVING MARINADE. BROIL 6
TO 8 INCHES FROM HEAT SOURCE FOR 6 YO 8 MINUTES PER SIDE UNTIL COOKED
THROUGH. BRING RESERVED MARINADE TO A BOIL IN PAN ON STOVE; USE TO BASTE
CHICKEN OCCASIONALLY WHILE COOKING. GARNISH WITH LEMON SLICES AND SERVE.
NUTRITIONAL FIGURES PER SERVING: CALORIES 186, PROTEIN 32 GMS.,
CARBOHYDRATES 2 GMS., FAT 5 GMS., CHOLESTEROL 79 MG., SODIUM 89 MG. This
came from a Perdue chicken wrapper.