| Ingredients | | | 1/2 | cup | lemon juice, fresh | | | 1/2 | cup | orange juice, fresh | | | 2 | each | garlic, cloves, minced | | | 1 | tablespoon | ginger, fresh, grated | | | 1 | tablespoon | tarragon, fresh, chopped, or 1 ts dried tarragon | | | 1/2 | teaspoon | salt | | | 1 | | pepper, freshly ground, to taste | | | 6 | each | chicken, breast, halves, skinned, boned | | | | | |
Directions:
| In a small bowl, stir together lemon juice, orange juice, garlic, ginger, tarragon, salt and pepper. Arrange chicken breasts in a shallow glass or porcelain dish or enameled baking pan and pour lemon juice mixture evenly over them. Marinate in refrigerator, turning occasionally, for 2-3 hours.
Prepare a fire in a grill. Position the oiled grill rack 4-6 inches above the fire. Remove the chicken from the marinade and pat dry; reserve the marinade. Arrange the chicken on the rack. Grill, turning two or three times and brushing with the reserved marinade, until the chicken is no longer pink in the middle, 15-20 minutes.
Nutritional information per serving (6):117 calories, 15g protein, 4g fat ( 1g saturated), 5g carbohydrates, 41 mg cholesterol, 214 mg sodium
Exchanges: 2 extra lean meats
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