Ingredients:
6 chicken breast halves (4-5 oz ea) b, oned & skinned
3 tbsp cream sherry
2 medium red onions (about 6 oz each)
1/2 cup dry red wine
1 tbsp red wine vinegar
1 tbsp honey
1 parsley sprigs (optional)
1 salt and pepper
Instructions:
Rinse chicken and put in a heavy plastic food bag; add 2 tablespoons
sherry. Seal bag; rotate. Chill at least 30 minutes or up to 6
hours; turn over several times.
Meanwhile, thinly slice onions; wrap several slices airtight and
chill up to 6 hours. In a 10- to 12-inch frying pan over medium-high
heat, combine remaining onion slices, wine, vinegar, and honey. Stir
often until liquid evaporates. (If made ahead, cover and set aside
up to 6 hours; stir over medium-high heat to warm.) Remove from heat
and mix in remaining 1 tablespoon sherry.
Arrange breasts in a single-layer with marinating liquid in a 9- by
13-inch pan. Bake, uncovered, in a 450 F oven just until meat is
white in thickest part (cut to test), 12 to 15 minutes. With a
slotted spoon, transfer chicken to a warm platter. Spoon onion
mixture over chicken. Garnish with reserve onion slices and parsley.
Add salt and pepper to taste.
Per serving: 167 cal.; 27 g protein; 1.5 g fat (0.4 g sat.); 9.4 g
carbo.; 82 mg sodium; 66 mg chol.
Source: Sunset, April 1992 Typed for you by Karen Mintzias
Servings: 6
Chicken is ideal
for weight loss
and dieting
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
The chicken is the country's, but the city eats it. - George Herbert
Chicken With Onion Marmalade Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
