Poultry
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Recipes: |
1 |
2 |
3 |
4 |
5 |
6 |
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Servings: |
6 |
12 |
18 |
24 |
30 |
36 |
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Ingredients: |
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Chili sauce |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
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Red wine vinegar |
1/2 C. |
1 C. |
1-1/2 C. |
2 C. |
2-1/2 C. |
3 C. |
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Horseradish |
1 T. |
2 T. |
3 T. |
1/4 C. |
1/4 C. + 1 T. |
1/4 C. + 2 T. |
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Garlic powder |
1/4 t. |
1/2 t. |
3/4 t. |
1 t. |
1-1/4 t. |
1-1/2 t. |
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Salt |
1/2 t. |
1 t. |
1-1/2 t. |
2 t. |
2-1/2 t. |
3 t. |
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Chicken breast, boneless |
1-1/2 lbs. |
3 lbs. |
4-1/2 lbs. |
6 lbs. |
7-1/2 lbs. |
9 lbs. |
Assembly Directions:
Combine marinade ingredients in a mixing bowl.
Freezing Directions:
Place chicken breast in freezer bag. Place marinade in plastic container. Seal, label and freeze.
Serving Directions:
Thaw chicken and marinade in the refrigerator. Marinate chicken in 1/2 of sauce for 5 minutes. Place chicken on grill and discard marinade from bowl. Grill or broil chicken, turning and basting frequently with the remaining sauce.
Comments:
If using bone-in chicken, precooking in the microwave will save time.
Nutritional Info:
Per Serving: 146 Calories; 3g Fat (18.7% calories from fat); 26g Protein; 4g Carbohydrate; 1g Dietary Fiber; 69mg Cholesterol; 251mg Sodium.
Exchanges: 3-1/2 Lean Meat.
This page was last updated on Monday, June 02, 2008.
Copyright 2008 - 30 Day Gourmet. All rights reserved.