Recipe - Minted Chicken Breasts

4 Chicken Split Breasts
(about 1 One half pounds
total)
One half cup Dry white wine
1 tablespoon Snipped fresh mint
1 tablespoon Margarine or butter
One fourth teaspoon Crushed red pepper
1 cup Dairy sour cream or plain
yogurt
Mint leaves (optional)

Rinse chicken. Pat dry with paper towels. For mint glaze, in a small
saucepan combine wine, mint, margarine, and red pepper. Cook and stir until
margarine melts.

For sour cream sauce, stir 2 tablespoons of the mint glaze into sour
cream. Chill until serving time.

Grill chicken, bone side up, on an uncovered grill directly over medium
coals for 20 minutes. Turn and grill chicken IS to 25 minutes more or until
chicken is tender and no pink remains, brushing chicken often with the mint
glaze. If desired, garnish with mint leaves. Pass sour cream sauce.

Makes 4 servings.

Nutrition information per serving: 256 calories., 27 g protein., 3 g
carbohydrate., 12 g fat, 86 mg cholesterol , 114 mg sodium, and 0 g dietary
fiber.

From the files of Al Rice, North Pole Alaska. Feb 1994

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini