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| 1 1/2 | pound | chicken | breast halves, boned and skinned |
| 4 | each | garlic | cloves, mashed |
| 2 | tablespoons | olive oil | |
| 1 | x | salt | optional |
| 15 | each | lemon thyme | or thyme sprigs |
| 2 | tablespoons | lemon juice | |
| 1 | x | black pepper | freshly ground |
Place chicken in dish large enough to hold it all in one layer. Break thyme sprigs in half and ruise them. Scatter over chicken with garlic. Toss with olive oil, lemon juice and black pepper. Cover and marinate in refrigerator for 6-8 hours. Turning 3-4 times.
Prior to cooking brush marinade off chicken. Grill over medium hot coals (or in broiler) for about 10 minutes. Turn frequently and sprinkle with a little salt when almost done.
| % Daily Value* | |
| Total Fat 29.0g | 45% |
| Saturated Fat 7.0g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 153mg | 51% |
| Sodium 165mg | 7% |
| Total Carbohydrate 4.0g | 1% |
| Dietary Fiber 0.0g | 1% |
| Sugars 0.0g | |
| Protein 49.0g | 97% |
| Vitamin A | 3% | Vitamin C | 10% | |
| Calcium | 6% | Iron | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Every Easter when I was a boy I looked forward to my mom's Easter pie. An Italian tradition, "Easter Pie", as it...
I also made this open face sandwich with my German beer rye bead, melted Swiss cheese, sauerkraut with corned beef, and the sandwich was delicious, my husband loved them very much, great recipe.
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