minced 1/4 cup olive oil fresh ground pepper In a medium baking dish, combine chicken, red wine, thyme, and half of the minc ed 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-d egree 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 servings/Serving size: 3-4 oz Exchanges: Lean Meat Exchange
4 Fat Exchange :
1 Calories
276 Calories f rom Fat :
149 Total Fat
16g Saturated Fat :
3g Cholesterol
72mg Sodium :
65mg Carbohydrate
2g Dietary Fiber :
0g Sugars
2g Protein :
27g Copyright
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- Pat dry the chicken fillets and cut to make all flattish and uniformly thick (about 1/2 inch). - Season the fillets with salt and crushed pepper on both sides and set aside for 15 mins. - Grate the ginger & garlic. - Prepare the marinade and add it to the seasoned chicken fillets. Mix it well to coat the fillets and set aside for 60 mins.
Process:
- Preheat the grill pan and brush it with olive oil. - Now place the chicken fillets side by side without the marinade and grill it on medium heat for 3 mins. Flip it and repeat on the other side for 3 mins. - Baste the fillets with the marinade and grill on both sides for 3 mins on each side on low heat. - Garnish with chopped cilantro (coriander) leaves and serve hot on a bed of Herbed Rice & Sautéed Vegetables on the side.
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