2 whole boneless skinless chicken breasts -- halved 2 1/2 cups red wine 3 sprigs thyme 10 garlic cloves -- minced 1/4 cup olive oil fresh ground pepper In a medium baking dish, combine chicken, red wine, thyme, and half of the minc ed garlic. Marinate for 2 to 3 hours in the refrigerator. Spread remaining cloves of garlic evenly across bottom of a small baking dish, cover with olive oil, and sprinkle with pepper. Bake garlic mixture in a 300-d egree oven for 1&1/2 hours or until garlic is tender. Place garlic mixture in a food processor or blender and puree. Remove chicken from marinade. Grill chicken for 10 to 15 minutes, turning frequently and brushing with pureed garlic. Transfer to a platter and serve hot. 4 servings/Serving size: 3-4 oz Exchanges: Lean Meat Exchange -- 4 Fat Exchange -- 1 Calories -- 276 Calories f rom Fat -- 149 Total Fat -- 16g Saturated Fat -- 3g Cholesterol -- 72mg Sodium -- 65mg Carbohydrate -- 2g Dietary Fiber -- 0g Sugars -- 2g Protein -- 27g Copyright © 1998 American Diabetes Association Recipe for Friday, 8/7/98 For your end-of-summer parties, try a recipe from The Complete Quick & Hearty D iabetic Cookbook, one of our newest publications, featuring dozens of simple, y et elegant, recipes that your friends and family will adore. You can order a copy of this and many other cookbooks from our online bookstore or call 1-800-ADA-ORDER (1-800-232-6733). Notes: Roasted garlic is the secret to this flavorful chicken dish. MC formatted by Barb at Possum Kingdom using MC Buster 2.0g & SNT on 8/10/98 Converted by MC_Buster.
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