Chicken Breasts With Veggie Salsa |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is a wonderful blend of flavors. Another great grill recipe. Ingredients:
1 tablespoon butter or 1 tablespoon margarine |
1 tablespoon honey |
1 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme leaves |
4 boneless skinless chicken breast halves (about 1 lb.) |
1 1/2 cups shredded carrots |
1 1/2 cups shredded zucchini |
1 cup sliced fresh mushrooms |
1 cup chopped onion |
1 tablespoon margarine or 1 tablespoon butter |
1/2 teaspoon chopped fresh thyme or 1/8 teaspoon dried thyme leaves |
1/4 teaspoon salt |
3 -4 drops hot pepper sauce |
Directions:
1. Heat grill. In small bowl, combine 1 tablespoons margarine, honey and 1 teaspoons thyme; blend well.
2. When ready to barbecue, place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until chicken is no longer pink and juices run clear, turning once and brushing with honey mixture during last 5 minutes of cooking.
3. In large skillet, combine all salsa ingredients. Cook and stir over medium-high heat 3 to 4 minutes or until vegetables are crisp-tender. Serve chicken over salsa.
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