2 8 oz boned, skinless chicken breasts
2 tbsp Chicken bouillon
1 tbsp Soy sauce
1 Garlic clove, crushed
3/4 tsp Salt
2 tsp Cornstarch
2 tbsp Lemon juice
1/4 cup Plus
1 tbsp Cider or rice vinegar
1 cup Canned pineapple chunks, no sugar added
1/2 cup Grated carrot
1 medium Green pepper, cut into
1 1/2" squares
1 tsp Grated lemon rind
1 cup Shredded lettuce
|
|
Preheat broiler. Wash chicken and wipe dry. Combine bouillon, soy sauce, garlic and salt in a shallow dish. Place chicken in marinade and spread with fingers. Let stand 15 minutes, turning occasionally so that entire surface of chicken gets coated. Broil on rack 4 inches from heat, turning once until done on both sides. While chicken is broiling, prepare the sauce: Stir cornstarch into lemon juice; combine with water and vinegar in a saucepan. Add pineapple, carrot, green pepper and lemon rind. Bring to a boil. Lower heat and simmer until thickened. When chicken is broiled, place on two individual serving plates. Pour Lemon-pineapple sauce over chicken. Serve immediately with a border of shredded lettuce. From Weight Watchers International Cookbook. From: Terri St.Louis Date: 09-26-93
|
|
