From Paulette Vickery's Recipe Collection

WW: LEMON TARRIGON CHICKEN

main dish, poultry

1/4 cup dry white wine
1 teaspoon dried tarrigon
1 teaspoon grated lemon zest
2 tablespoon fresh lemon juice
1 teaspoon minced garlic, from a jar
4 each chicken breasts, 4oz

Prepare marinade. In a 1 gallon ziplock plastic bag combine wine, tarrigon, lemon zest, lemon juice, and garlic. Add the chicken. Seal the bag, squeezing out the air. Turn bag to coat chicken with marinade. Refrigerate 2 hours or over night, turning the bag occasionally. Spray broiler or grill rack with Pam, and set aside. Preheat broiler, or prepare the grill. Drain the chicken and discard the marinade. Broil or grill the chicken, 5 inches from the heat until chicken is cooked through, about 5 minutes on each side. Per serving: calories 141, total fat 1 G, saturated fat 0 G, cholesterol 66 MG, sodium 75 MG, carbohydrate 2 G, fiber 0 G, protein 26 G, calcium 22 MG, points 3.

Yield: 4 servings


NYC Nutrilink:

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