1/4 cup Dijon mustard
2 tsp Dried tarragon leaves --
Crushed
1/4 tsp Cracked black pepper
3 tbsp Tarragon vinegar
1 tbsp Sugar
1/3 cup Water
8 tsp Olive oil
2 Whole chicken breasts --
Skinned, boned, and
Fat removed
1/2 lb Fresh mushrooms -- halved
2 cup Broccoli flowerettes
5 cup Boston lettuce
8 oz Fat-free Muenster Cheese --
H.C., cubed
1/2 cup Red onion rings
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Mix together mustard, tarragon and pepper; stir in vinegar and water. Gradually add oil, beating until well blended. Pour 1/3 c. of dressing mixture over chicken. Marinate mushrooms and broccoli in remaining dressing. Drain chicken, reserving marinade. Grill chicken over medium coals, 4 minutes on each side or to desired doneness, brushing with reserved marinade mixture. Cut chicken into 8 strips. Combine mushrooms, broccoli and marinade *** (see my note) with torn greens and cheese in serving bowl; toss lightly. Arrange lettuce mixture on large platter; top with chicken and onion rings. 8 servings, each 170 calories, 22 g protein, 9 g. carbo., 6 g fat, 30 mg cholesterol, 343 mg sodium.
Recipe By :
From: Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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