Recipe - New Delhi Chicken Breasts

4 Skinless; boneless chicken
breast halves
Nonstick vegetable oil
cooking spray

MARINADE
One half cup Pineapple juice
1 tablespoon Extravirgin olive oil
2 teaspoon Curry powder
1 teaspoon Each: turmeric; ground
coriander, freshly ground
pepper
One fourth teaspoon Each: salt; ground nutmeg,
ground cinnamon

Preparation time: 10 minutes Marinating time: 2 hours or overnight Cooking
time: 810 minutes

From "The Lowfat Grill," by Donna Rodnitzky (Prima). This recipe is only
mildly spicy; the boneless chicken breasts stay very moist.

1. Place chicken in nonmetal bowl with cover or in resealable plastic bag.
Combine all marinade ingredients in small bowl; pour over chicken.
Refrigerate several hours or overnight, turning chicken at least once.

2. Prepare grill using direct, mediumhot heat. Coat grill with nonstick
vegetable oil cooking spray before placing over fire. Place chicken breasts
on grill, cover and cook 8 to 10 minutes, turning several times until
juices run clear.

Nutrition information per serving: Calories ...... 220 Fat ............ 9 g
Cholesterol .. 80 mg Sodium ...... 140mg Carbohydrates .. 3 g Protein
....... 30 g

From Chicago Tribune Posted to TNT Prodigy's Recipe Exchange Newsletter
by Rrairie@aol.com on Aug 14, 1997