Tuesday, June 14, 2011

I still got it!

Last night I did something that I haven't done in weeks.  I made a homemade meal.  From scratch.  I found a recipe for chicken out of my South Beach Diet cookbook that sounded really good & perfect for summer

Say hello to Grilled Raspberry Chicken.  With a side of summer squash.  Ohhh yeah :-)   
LC had his over a side of brown rice.  It felt good to be back on track and into a normal routine of things.  Life has been so crazy for the past month or so, I finally feel like everything's starting to calm down.  Just in time for the big day :-)  

South Beach Diet Grilled Raspberry Chicken

Ingredients (servings:4)

  • 1/4 cup raspberry vinegar

  • 1/4 cup red wine

  • 1/8 cup Worcestershire sauce

  • 2 garlic cloves, minced

  • 1/2 teaspoon black pepper

  • 4 chicken breasts, boneless, skinless

  • 1/2 sprig watercress, for garnish (optional)

  • 1/2 sprig parsley, for garnish (optional)

  • 1/4 pint fresh raspberry

  • 4 ounces frozen raspberries, for garnish (without syrup and thawed, if frozen)

  • Directions

  • In a large glass baking dish, combine the vinegar, wine, Worcestershire sauce, garlic and pepper.

  • Place the chicken in the dish, turning to coast both sides.

  • Cover and refrigerate for 1 hour, turning the chicken after 30 minutes.

  • Coat a grill rack with cooking spray.

  • Preheat the grill.

  • Grill the chicken over medium-hot heat, turning halfway through and brushing frequently with the marinade, for 15 minutes, or until a thermometer inserted in the thickest portion registers 160°F and the juices run clear.

  • Arrange the chicken on a bed of 4 cups of hot brown and wild rice pilaf on a serving platter and garnish with the watercress or parsley and raspberries.

  • Enjoy!! I'll be back later to talk about my running game & how everything's going with that! 

    No comments:

    Post a Comment