|
|
|
|
(created by Nina Swan-Kohler)
8 boneless skinless chicken breast halves
Raspberry-Honey-Dijon Basting Sauce
1 cup raspberry jam
1/3 cup Burleson's Pure Clover Honey
1/4 cup Dijon mustard
2 tablespoons vinegar
Salad
1 bag Italian style lettuce
1 bag Spring field greens
1 cup sliced celery
1/2 cup toasted pecans or almonds
1/2 cup vinaigrette dressing
1/2 cup fresh raspberries, optional
Combine basting sauce ingredients, set aside. To braid chicken breast, cut each breast half lengthwise almost to the end in three equal strips. Braid strips; tuck ends under, securing with a wooden pick. Grill chicken breasts over hot coals for 5 minutes per side. Baste with raspberry sauce and continue grilling for another 5 minutes per side. Remove wooden pick before serving. In large bowl, combine salad ingredients. Divide onto 8 serving plates, top each with grilled chicken breast.
Serves 8
Nutrients Per Serving: 407 Calories, 25g Protein, 44g Carbohydrates, 3g Dietary Fiber, 15g Total Fat, 2g Saturated Fat, 18mg Vitamin C, 62mg Cholesterol.
|
|
|
|
|