1/2 cup fresh lemon juice
1/2 cup fresh orange juice
2 garlic cloves, minced
1 tbsp grated fresh ginger
1 tbsp chopped fresh tarragon, or dried tarragon
1/2 tsp salt
1/4 tsp freshly ground pepper
6 chicken breast halves - skinned and, boned
Directions
In a small bowl, stir together lemon juice, orange juice, garlic,
ginger, tarragon, salt and pepper. Arrange chicken breasts in a
shallow glass or porcelain dish or enameled baking pan and pour lemon
juice mixture evenly over them. Marinate in refrigerator, turning
occasionally, for 2-3 hours. Prepare a fire in a grill. Position the
oiled grill rack 4-6 inches above the fire. Remove the chicken from
the marinade and pat dry; reserve the marinade. Arrange the chicken
on the rack. Grill, turning two or three times and brushing with the
reserved marinade, until the chicken is no longer pink in the middle,
15-20 minutes.
Nutritional information per serving (6):117 calories, 15g protein, 4g
fat ( 1g saturated), 5g carbohydrates, 41 mg cholesterol, 214 mg
sodium Exchanges: 2 extra lean meats Copyright Whole Foods Market,
1995, wfm@wholefoods.com (http://www.wholefoods.com/wf.html)
Reprinted with permission from Whole Foods Market Meal-Master
compatible format courtesy of Karen Mintzias
Servings: 6 servings
Lemon Chicken Breasts Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Breast; Fruit; Poultry
The History of Recipes
Transcribed cooking instructions as a concept can be traced back into ancient history, at least as far as early Egypt, and possibly even further than that. Interesting though that is, generally, these early recipes were just primitive hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the oldest recipe found, according to experts are some tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated and blissful. During the time of the Romans a man called Apicius created some documents describing recipes enjoyed by the Romans. In his publication, he tells us how the roman meals were separated into hors d`oeuvre, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also describes how the Romans were skilled in the use of a wide range of spices and herbs, including some familiar names like thyme, fennel and asafoetida. Later on, in the 15th century, knights returning from the crusades brought back many foods and herbs from the East, such as basil and coriander. The introduction of these new culinary ideas caused an increase in manuscripts on cooking, the majority of which are kept safe in private libraries. The arrival of TV brings us cooking programs and the recipe books that accompanied them. And that neatly brings us to the present day and the internet revolution, permitting everybody to access massive numbers of recipes just like those on this site. |
We hope you enjoy this Lemon Chicken Breasts recipe.
