1 garlic clove, chopped
\n1 large onion, chopped
\nDash ground ginger
\n1\/2 tsp. ground coriander
\nFresh ground pepper to taste
\n1 T. lemon juice
\n1\/4 C. vinegar
\n1 T. olive oil
\n2 T. water
\n1\/4 tsp. raw sugar
\n1\/8 tsp. cinnamon
\n1\/2 T. low-sodium beef bouillon
\n6 boneless skinless Chicken Breasts
\n1 T. chopped fresh parsley<\/p>\n
In your blender or food processor, combine all the ingredients except the chicken and parsley and blend to a smooth paste. Place the chicken in a shallow baking dish and pierce all over with a fork. Spread with the paste and refrigerate overnight. Preheat your oven to broil. When it’s ready, place the baking dish with the chicken on broiler rack and broil for 15 minutes on each side or until chicken is brown, basting occasionally with pan juices. (You can also grill the chicken over a medium fire 10-15 minutes per side, again basting with pan juices.) When brown, remove chicken from oven, garnish with parsley, and serve.<\/p>\n
Yield: 6 servings
\nServing Size: 4oz. Chicken Breast<\/p>\n
Calories: 139
\nFat: 2.9g
\nFiber: 0g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 garlic clove, chopped 1 large onion, chopped Dash ground ginger 1\/2 tsp. ground coriander Fresh ground pepper to taste 1 T. lemon juice 1\/4 C. vinegar 1 T. olive oil 2 T. water 1\/4 tsp. raw sugar 1\/8 tsp. cinnamon 1\/2 T. low-sodium beef bouillon 6 boneless skinless Chicken Breasts 1 T. chopped fresh parsley In your blender or food processor, combine all the ingredients except the chicken and parsley and blend to a smooth paste. Place the chicken…<\/p>\n