Lemon Tarragon Chicken
1/4 cup dry white wine
1 tablespoon minced fresh tarragon, or 1 teaspoon dried
1 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
2 garlic cloves, minced
Four 4-ounce skinless boneless chicken breasts
1. To prepare the marinade, in a gallon-size sealable plastic bag, combine the
wine, tarragon, lemon zest, lemon juice and garlic; add the chicken. Seal the
bag, squeezing out the air; turn to coat the chicken. Refrigerate 2 hours or
overnight, turning the bag occasionally.
2. Spray the broiler or grill rack with nonstick cooking spray; set aside.
Preheat the broiler, or prepare the grill.
3. Drain the chicken and discard the marinade. Broil or grill the chicken 5"
from the heat, until the chicken is cooked through, about 5 minutes on each
PER SERVING: 141 Calories, 1 g Total Fat, a g Saturated Fat, 66 mg Cholesterol,
75 mg Sodium, 2 g Total Carbohydrate, a g Dietary Fiber, 26 g Protein, 22 mg
SERVING PROVIDES: 3 Protein/Milks.
POINTS PER SERVING: 3.
MAKES 4 SERVINGS