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LAST-MINUTE CHICKEN

Source of Recipe

internet


List of Ingredients

4 skinless, boneless chicken breast halves(4 ounces each)

MARINADE:
1/4 c reduced-fat mayonnaise
1 Tbsp Dijon-style mustard
1/8 tsp salt
1/8 tsp freshly ground black pepper


Recipe

1. To prepare marinade, in a shallow glass dish, combine mayonnaise, mustard, salt, and pepper. Mix well.

2. Place chicken in dish, turning to coat. Cover dish with plastic wrap; refrigerate for 30 minutes.

3. Preheat broiler. Line a broiler pan with foil. Spray foil with vegetable cooking spray. Set aside.

4. Remove chicken from marinade. Place chicken in prepared pan, Discard marinade.

5. Broil 4 inches from the heat, turning once, until chicken is cooked through and no longer pink, about 14 to 16 minutes. Place chicken on a serving platter. Serve immediately.

Prepare in advance: This dish makes a great-tasting cold lunch. Prepare the recupe as directed. Cover broiled chicken with plastic wrap and refrigerate for up to 2 days. Serve on a sandwich topped with lettuce and tomato, or slice the chicken into strips and serve over mixed greens.

Cook's Tips: Broil the chicken on a foil-lined oven-safe dish or broiled pan, 4 inches from heat, until top is browned. Turn once and continue broiling until done.

Serves 4 Per Serving: Calories: 164(26% from fat) Carbohydrates: 3g Protein: 27g Sodium: 264mg Fat: 5g Cholesterol: 70mg