Grilled Tarragon Chicken With Mustard Sauce Recipe
Yield: 6 Servings
6 boneless chicken breast
-halves
3 T dijon mustard
5 T tarragon or,Chopped
3 T tarragon,Dried
5 juice of limes or
3 lg lemons
With mallet, pound chicken breasts between sheets of plastic wrap.
In
small bowl, combine mustard, tarragon and lime juice and mix well
with fork. Brush mustard-tarragon mixture on each chicken cutlet.
Grill chicken until done, about 4 minutes on each side. Do not
overcook.
Each serving contains about 179 calories; 90 milligrams sodium; 73
milligrams cholesterol; 3 grams fat; 2 grams carbohydrate; 28 grams
protein; trace fiber; 15 percent calories from fat.
Grilled Tempeh W/Red Onion & Eggplant
Yield: 6 Servings
3 tempeh cakes
6 sl red onion
2 sm eggplants,sliced into 1/3
-thick ro
1 olive oil
12 sl whole wheat bread
1 bn arugula
RED WINE MARINADE ==============
1 c red wine
4 T olive oil
2 lg garlic cloves into,Sliced
-ovals
1 T rosemary leaves,-or- dried
-rosemary
1/4 t fennel seeds
1 black pepper,Coarsely Ground
SWEET LEMON MAYONNAISE =========
1/2 c mayonnaise
2 T lemon juice
1 t dijon-style mustard
1 t honey
1 garlic clove to a,Minced
-paste
1 salt
1 pepper,Freshly Ground
Combine all ingredients for Red Wine Marinade. Slice the tempeh
cakes in half crosswise, then split each half horizontally by slicing
carefully. Marinate the tempeh cakes at room temperature for 1 hour,
or longer in the refrigerator.
Combine all ingredients for the Sweet Lemon Mayonnaise and set aside
in the refrigerator.
Brush the eggplant slices with olive oil. On an open or closed grill
over medium-hot coals, grill the eggplant and onion slices for 10
minutes per side and the tempeh for 8 minutes per side or until
well-browned. Grill the whole wheat bread slices over low coals until
toasty. Arrange the vegetables and tempeh on slices of whole wheat
toast spread with Sweet Lemon Mayonnaise and several sprigs of fresh
arugula. Add salt and pepper to taste
Grilled Tempeh With Red Onion & Eggplant
Yield: 6 Servings
RED WINE MARINADE ==============
1 c red wine
4 T olive oil
2 lg garlic cloves,sliced into -
- ovals
1 T rosemary leaves
1/4 t fennel seeds
1 black pepper
GRILLED TEMPEH =================
3 tempeh cakes
1 lg red onion,sliced into 6 -
-rounds
2 sm eggplants,sliced into 1/3 -
- thick,rounds
1 olive oil
12 sl whole wheat bread
1 bn arugula
Prepare the marinade by combining all the ingredients & mixing.
Slice the tempeh cakes in half crosswise, then split each half
horizontally by slicing carefully. Marinate in the red wine marinade
for an hour at room temperature.
Brush the eggpolant slices with olive oil. On an open or closed
grill over medium-hot coals, grill the eggplant & onion slices for 10
minutes per side. Grill the bread slices over low coals until toasty.
Arrange the vegetables & tempeh on the slices of toasted bread
garnished with sprigs of arugula.
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