I am posting this weeks recipes in advance of making them, then will update them with a review. All are from the January edition of Cooking Light, which I happen to really enjoy. So here goes.
Ingredients
1 cup light coconut milk (not easy to find by the way)
1/2 cup lower sodium soy sauce
2 T fresh lime juice
1 T grated peeled fresh ginger
2 t Thai chile paste
1/2 t sugar
2 thinly sliced shallots
4 6 oz. chikcne breasts
salt & pepper
Mix first 7 ingredients and reserve 1/2 cup. Pour rest into a zp lock bag with chicken and marinate for 2 hours. Heat grill pan over medium high heat, coat with cooking spray. Remove chicken and discard marinade. Sprinkle chicken with a little salt, add to pan and cook 7 minutes on each side or until done. Serve with reserved coconut sauce.
Since it's from Cooking Light it's pretty healthy. Here are the facts. Yields 4 servings, calories 205 per serving, fat 5.2 g, sodium 510 mg. This months Cooking Light has 25 different ways to cook chicken breasts. I'm sure we can all use some new ideas for chicken, I know we eat it at least twice per week. Review to follow later.
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