Grilled chicken fingers

8 Servings

Ingredients

Quantity Ingredient
-Dorothy Cross TMPJ72B
2 pounds Boneless skinless chicken breasts, trimmed of fat and membrane (about 8 chicken breasts)
3 tablespoons Honey
3 tablespoons Fresh lemon juice
1½ tablespoon Catsup
¼ teaspoon Ground cumin
1 teaspoon Salt

Directions

Cut each chicken breast lengthwise into 5 strips and pat dry. In a shallow nonaluminum dish, combine honey, lemon juice, catsup and cumin. Add chicken strips and toss to coat well. Cover and marinate in the refrigerator for at least 1 hour or up to 8 hours. Prepare a charcoal or gas grill or preheat the broiler. Stir salt into chicken mixture. Drain chicken and discard marinade. Grill or broil the chicken for about 3-½ minutes per side, or until no longer pink inside. Serves 8 as a main dish or 12 as an appetizer.

125 calories for each of 12 servings: 2 grams fat, 245 mg sodium and 54 mg cholesterol.

COMMENTS: These slightly sweet chicken fingers will please even the most per-snickety child. Corn Salsa for dipping is a sophisticated touch, but children may prefer to dip these in yogurt. (8 servings as a main dish; 12 servings as an appetizer)

Source: Eating Well Magazine - May/June, 1992 Reformatted for Meal Master by: CYGNUS, HCPM52C & C.MINEAH Posted to EAT-L Digest 05 Sep 96 Date: Thu, 5 Sep 1996 21:52:05 -0500 From: LD Goss <ldgoss@...>

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