Chicken: Chicken w/ Garlic Wine Marinade
Source of Recipe
George Foreman's Knock-Out-The-Fat Cookbook
List of Ingredients
4 boneless, skinless chicken breasts, flattened
canola oil, (for use on a grid, if using a grill)
1/4 cup balsamic vinegar
1/4 cup Marsala wine, sweet
2 tablespoons lemon juice
2 tablespoons fresh oregano, chopped
2 tablespoons fresh basil, chopped
1/4 teaspoon freshly ground black pepper
4 garlic cloves, minced Recipe
For the Fat-Free Garlic-Wine Marinade:
In a medium bowl, combine all the ingredients, mixing well, and set aside until ready to use.
For the grilled chicken:
Pour the marinade over the chicken in a shallow bowl and marinate for 2 to 6 hours. When ready to grill, drain the chicken and reserve the remaining marinade to baste the breasts as they grill.
Prepare the grill or electric grilling machine for cooking.
If using a charcoal grill, place the chicken breasts on an oiled grid directly over ashen coals and cover. Grill for 12 to 15 minutes, or until the chicken is completely white in the center and the juices run clear. Be careful not to overcook or it will be tough. (Boneless chicken breasts need to be watched more closely and basted and truned frequently.) Serve immediately.
If using an electric grilling machine, place the chicken breasts on a hot grill, drizzle a bit of the marinad over the top, and cook for about 2 minutes, or until the chicken is completely white in the center and the juices run clear. Serve immediately.
Notes Ingredients #3-9 are for the Garlic-Wine Marinade
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