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Thursday, November 20, 2014
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
276-638-8801
Toll Free: 800-234-6575

Grilled Tangerine Herbed Chicken
Entrees
Contributed by:
Ingredients:
  • 6-ounce container frozen tanger- ine juice concentrate, thawed
  • 2 shallots, minced
  • 1â�„4 cup dry white wine
  • 2 TBS Dijon mustard
  • 1 TBS chopped fresh rosemary
  • 1 TBS chopped fresh parsley
  • 1â�„2 TBS fresh thyme leaves
  • 2 tsp. reduced sodium soy sauce
  • 1 tsp. Tabasco or other hot sauce
  • 6 5-oz. boneless, skinless chicken breast halves
  • freshly ground pepper
Place thawed tangerine juice concentrate in a food processor or blender along with shallots, white wine, Dijon mustard, rosemary, parsley, thyme, soy sauce and hot sauce.
Process until smooth. Pour into a bowl and set aside. Rinse chicken breast halves and pat dry with paper towels. Trim away and discard all visible fat. Preheat grill or broiler.
Season chicken with pepper. Grill until cooked through, turning occasionally and brushing with tangerine mixture, about 15 to 20 minutes total cooking time.
Diabetic exchanges: 4 very lean protein, 1�2 carbohydrate (fruit)
(This recipe was contributed as part of a "Cook of the Week" feature.)

 
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