Persian Chicken Breasts
By: Anonymous
Published: Thursday, December 10, 2009 - 12:11am

Ingredients




1 medium lemon, juiced
2 teaspoons olive oil
1 teaspoon Sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1/2 teaspoon tumeric
4 boneless skinless chicken breast halves

Preparation

1 Combine lemon juice with next 6 ingredients. Place in a large heavy-duty resealable storage bag. Gently knead bag to mix thoroughly. Add chicken; seal bag, and shake to coat thoroughly. Refrigerate 4 hours or overnight. 2 Remove chicken from marinade and gently shake to remove excess. Grill chicken 5 to 7 minutes per side until chicken is no longer pink in center, brushing occasionally with marinade. Discard remaining marinade.

About


Can substitute Splenda for the sugar. Serve chicken with grilled vegetables if desired.