Recipe - Grilled Chicken Fingers

Dorothy Cross TMPJ72B
2 pound Boneless skinless chicken
breasts, trimmed of fat
and membrane (about 8
chicken breasts)
3 tablespoon Honey
3 tablespoon Fresh lemon juice
1 One half tablespoon Catsup
One fourth teaspoon Ground cumin
1 teaspoon Salt

Cut each chicken breast lengthwise into 5 strips and pat dry. In a shallow
nonaluminum dish, combine honey, lemon juice, catsup and cumin. Add chicken
strips and toss to coat well. Cover and marinate in the refrigerator for at
least 1 hour or up to 8 hours. Prepare a charcoal or gas grill or preheat
the broiler. Stir salt into chicken mixture. Drain chicken and discard
marinade. Grill or broil the chicken for about 3One half minutes per side, or
until no longer pink inside. Serves 8 as a main dish or 12 as an appetizer.

125 calories for each of 12 servings: 2 grams fat, 245 mg sodium and 54 mg
cholesterol.

COMMENTS: These slightly sweet chicken fingers will please even the most
persnickety child. Corn Salsa for dipping is a sophisticated touch, but
children may prefer to dip these in yogurt. (8 servings as a main dish; 12
servings as an appetizer)

Source: Eating Well Magazine May/June, 1992

Reformatted for Meal Master by: CYGNUS, HCPM52C & C.MINEAH
Posted to EATL Digest 05 Sep 96

Date: Thu, 5 Sep 1996 21:52:05 0500

From: LD Goss ldgoss@METRONET.COM