Category: Chicken

1 Chicken breast halves

Without skin

2 tbsp Lemon juice

2 tbsp Margarine/butter blend

2 tbsp Water

2 Garlic cloves -- minced

1/4 tsp Pepper, flakes, hot

2 tbsp Honey

Simmer all, except the chicken, in a saute pan until it is liquid. Add the chicken and turn the temperature up to medium-high. Continuously ladel the sauce over the chicken until it is cooked and the sauce is golden brown.



If the glaze is carmelizing too fast, add a bit of water to mellow it out.



For each additional chicken breast, double the ingredients.



Recipe By : Chuck Rippel 72571,1046



From: Emory!rahul.Net!watson@sunshine.Edate: Fri, 25 Mar 1994 07:48:43 ~0800 (



File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip