Price Chopper Recipes
http://PCN.webstophq.com/Recipes/Detail/121/
Chicken Grill with Tangy Blueberry Sauce
Yield: 6 servings
Ingredients
| 4 | Tablespoons | olive oil | |
| 6 | Tablespoons | blueberry (or raspberry) vinegar | |
| 2 | teaspoons | fresh lime juice | |
| 4 | cloves | garlic, minced | |
| 6 | boneless, skinless chicken breasts | ||
| 1 | cup | fresh blueberries | |
| 1 | cup | fresh raspberries | |
Nutrition Facts
Yield: 6 servings
Approximate Nutrient Content per serving:
| Calories: | 368.2 | |
| Calories From Fat: | 108 | |
| Total Fat: | 12.1 | g |
| Saturated Fat: | 2.0 | g |
| Cholesterol: | 136.9 | mg |
| Sodium: | 155.4 | mg |
| Total Carbohydrates: | 7.5 | g |
| Dietary Fiber: | 2.1 | g |
| Sugars: | .9 | g |
| Protein: | 55 | g |
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Directions:
Combine oil, vinegar, lime juice and garlic and pour half into a self sealing plastic bag and half into a medium saucepan. Add chicken to the marinade in the plastic bag and turn to coat all sides. Marinate in refrigerator for 1 to 2 hours.
Prepare sauce by adding blueberries and raspberries to the marinade in the saucepan. Cook over medium heat 5 to 7 minutes stirring until slightly thickened. Remove from heat and set aside to cool. When sauce has cooled, pour into blender and puree.
Grill chicken over medium heat cooking 8 to 12 minutes or until internal temperature reaches 165 degrees F. Serve chicken with the blueberry raspberry sauce.
Price Chopper Recipes
http://PCN.webstophq.com/Recipes/Detail/121/
Be the first to comment on this recipe!
Add a Comment Login