1/4 cup extra virgin olive oil 1/4 cup balsamic vinegar 1/4 cup red currant jelly 1 tablespoon Dijon-style mustard 1 tablespoon fresh lemon juice 1/2 tablespoon finely minced garlic 2 teaspoons lite soy sauce 1/4 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground ginger 2-3 dashes hot sauce such as Tabasco® 6 boneless, skinless chicken breast halves
calories 277 (30% from fat) · carb 6g · protein 41g · fat 9g · sat fat 2g · chol 109mg · sod 200mg · calc 23mg · fiber 0g
Place the oil, vinegar, jelly, mustard, lemon juice, garlic, soy, coriander, cumin, ginger, and hot sauce in a medium bowl. Stir with a whisk until smooth. (This may also be done in a food processor, blender or mini food processor.) Remove the tenders from the chicken and reserve for another use. Place a chicken breast between 2 sheets of plastic wrap. Flatten to an even thickness of 1/2-inch using a flat pounder; repeat with remaining chicken. Place chicken in marinade and stir to coat. Cover and refrigerate for 1 to 2 hours (do not marinate longer than this, the acid will begin to toughen and dry out the chicken). Preheat the Cuisinart™ Griddler in the open grill position to 400°F. Drain the chicken and discard the marinade (do not reuse). Arrange 3 drained chicken breast halves evenly spaced on each side of the grill. Grill for 5 to 6 minutes on each side, until the chicken reaches an internal temperature of 170°F. Serve hot or warm.
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