Title: Chicken Diablo
Categories: Main dish, Poultry, Diabetic, Low-cal/fat, Garlic
Yield: 4 Servings

1 pk Perdue boneless chicken
Breasts
1 tb Fresh lemon juice
1 tb Olive oil
2 Cloves garlic - crushed
1/2 To 3/4 tsp. crushed red
Pepper
1/2 To 3/4 tsp. coarsley ground
Black pepper
Salt; optional - to taste
1 Lemon, sliced

IN SHALL BOWL, COMBINE LEMON JUICE, OIL, GARLIC, PEPPERS AND SALT. ADD
CHICKEN TO MARINADE, TURNING TO COAT BOTH SIDES. COVER AND REFRIGERATE 1
HOUR OR LONGER. PREHEAT BROILER. DRAIN CHICKEN, RESERVING MARINADE. BROIL 6
TO 8 INCHES FROM HEAT SOURCE FOR 6 YO 8 MINUTES PER SIDE UNTIL COOKED
THROUGH. BRING RESERVED MARINADE TO A BOIL IN PAN ON STOVE; USE TO BASTE
CHICKEN OCCASIONALLY WHILE COOKING. GARNISH WITH LEMON SLICES AND SERVE.
NUTRITIONAL FIGURES PER SERVING: CALORIES 186, PROTEIN 32 GMS.,
CARBOHYDRATES 2 GMS., FAT 5 GMS., CHOLESTEROL 79 MG., SODIUM 89 MG. This
came from a Perdue chicken wrapper.
Posted to MM-Recipes Digest by "Robert Ellis" on
May 8, 1998