South Beach Diet Grilled Raspberry Chicken |
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Prep Time: 1 Minutes Cook Time: 15 Minutes |
Ready In: 16 Minutes Servings: 8 |
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A Phase 2 recipe. Great served over a bed of mixed lettuce or a hot rice pilaf. Ingredients:
1/2 cup raspberry vinegar |
1/2 cup red wine |
1/4 cup worcestershire sauce |
4 garlic cloves, minced |
1 teaspoon black pepper |
8 chicken breasts, boneless, skinless |
1 sprig watercress, for garnish (optional) |
1 sprig parsley, for garnish (optional) |
1/2 pint fresh raspberry |
8 ounces frozen raspberries, for garnish (without syrup and thawed, if frozen) |
Directions:
1. In a large glass baking dish, combine the vinegar, wine, Worcestershire sauce, garlic and pepper.
2. Place the chicken in the dish, turning to coast both sides.
3. Cover and refrigerate for 1 hour, turning the chicken after 30 minutes.
4. Coat a grill rack with cooking spray.
5. Preheat the grill.
6. Grill the chicken over medium-hot heat, turning halfway through and brushing frequently with the marinade, for 15 minutes, or until a thermometer inserted in the thickest portion registers 160°F and the juices run clear.
7. Arrange the chicken on a bed of 4 cups of hot brown and wild rice pilaf on a serving platter and garnish with the watercress or parsley and raspberries.
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