Grilled Tangerine-Herbed Chicken
(makes 6 servings)
| 1 | 6-ounce (180 g) container frozen tangerine juice concentrate, thawed |
| 1/4 | cup (60 ml) dry white wine |
| 2 | tablespoons (30 ml) Dijon mustard |
| 1 | tablespoon (15 ml) chopped fresh rosemary |
| 1 | tablespoon (15 ml) chopped fresh parsley |
| 1/2 | tablespoon (7.5 ml) fresh thyme leaves |
| 2 | teaspoons (10 ml) reduced-sodium soy sauce |
| 1 | teaspoon (5 ml) Tabasco or other hot sauce |
| 6 | 5-ounce (150 g) boneless, skinless chicken breast halves |
- Place thawed tangerine juice concentrate in a food processor or blender, along with shallots, white wine, Dijon mustard, rosemary, parsley, thyme, soy sauce, and hot sauce. Process until smooth. Pour into a bowl and set aside.
- Rinse chicken breast halves and pat dry with paper towels. Trim away and discard all visible fat.
- Preheat grill or broiler. Season chicken with pepper. Grill until cooked through, turning occasionally and brushing with tangerine mixture, about 15 to 20 minutes total cooking time.
- Transfer to platter and serve hot.
| Per serving: | 194 calories (10% calories from fat), 33 g protein, 2 g total fat (0.5 g saturated fat), 8 g carbohydrates, 0 dietary fiber, 82 mg cholesterol, 192 mg sodium |
| Diabetic exchanges: | 4 very lean protein, 1/2 carbohydrate (fruit) |
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