Garlic and Mint Chicken Breasts -

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Garlic and Mint Chicken Breasts

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By Dr. Connie Guttersen

Posted July 23rd, 2007

This article is reprinted with permission from The Sonoma Diet Cookbook, by Connie Guttersen, (2006, Meredith Books)

Servings:	4
Author Notes:	Prep: 15 minutes Marinate: 4 to 24 hours Grill: 12 minutes
Ingredients:	1/2 cup fresh mint leaves 1 tablespoon lemon juice 1 tablespoon extra-virgin olive oil 1 tablespoon reduced-sodium soy sauce 1 teaspoon chili powder 1/4 teaspoon freshly ground black pepper 4 cloves garlic 4 skinless, boneless chicken breast halves fresh mint sprigs
Instructions:	1. For marinade, in a blender combine mint leaves, lemon juice, oil, soy sauce, chili powder, pepper, and garlic. Cover and blend until smooth. 2. Place chicken in a self-sealing plastic bag set in a shallow dish. Pour marinade over chicken. Seal bag; turn to coat chicken. Marinate in refrigerator for 4 to 24 hours, turning bag occasionally. 3. Drain chicken, discarding marinade. For a charcoal grill, place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until no longer pink (170°F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken on grill rack over heat. Cover and grill as above.) If desired, garnish with mint sprigs. Nutrition Facts per Serving: 202 cal., 6 g total fat (1 g sat. fat), 82 mg cholesterol, 228 mg sodium, 2 g carbohydrates, 0 g fiber, 34 g protein.