RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5336
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| Recipe Name: |
Grilled Chicken Breast Cutlets for Salad - Copy - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
5.00
Minutes |
Number of Servings: |
1 |
| Inactive Prep Time: |
4.00
Hours |
Original Num Servings: |
1 |
| Cooking Time: |
6.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.44
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1 6-oz chicken breast, boneless, skinless cut into cutlets
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Directions:
Trim chicken breast and place in a zip-loc bag. Add salad dressing/vinaigrette and let marinate in the refrigerator for 2 to 6 hours.
Prepare the grill until the charcoal is covered with ash. Spread the coals evenly over the bottom of the grill and top with additional unlit charcoals over the lit coals. Position the grate over the coals and heat until very hot, about 15 minutes. Use a grill brush to scrape the grate clean.
Grill, uncovered, until light brown, 2 to 3 minutes per side. Cook until internal temperature reaches 160 degrees. Remove from heat and set aside to cool and come to proper temperature, 165 degrees. |
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| Nutrition per Serving: |
| Calories: |
0 |
Total Carbs: |
0.0 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
0.0 |
Protein: |
0.00 |
| Fiber: |
0.00 |
Sodium: |
0.00 |
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