Asian Grilled Chicken Cutlets
Serve with a rice pilaf and a green salad

Serves 3 (2 cutlets each)

Marinade:
• 2 tablespoon lemon juice
• 2 tablespoon toasted sesame seeds
• 2 cloves garlic, minced
• 2 teaspoon fresh ginger, peeled and minced
• 2 green onions, minced
• 1/4 cup low sodium soy sauce
• 1/4 cup teriyaki sauce
• 1 teaspoon honey
• 2 teaspoon sesame oil

• 6 thin boneless skinless chicken cutlets (about 3 ounces each)

Combine all marinade ingredients in a small bowl. Place chicken in a glass dish. Pour the mixture over the chicken, turn the pieces to coat evenly, cover and place in refrigerator a minimum of three hours, but even better overnight.

Preheat grill to high. Grill chicken top side down first until well browned charred, about 5 minutes, turn and cook on the second side about 3 more minutes. Transfer to a serving dish.

Per Serving: 294 Calories; 8g Fat (24.3% calories from fat); 41g Saturated Fat; 3g Protein; 11g Carbohydrate; 1g Dietary Fiber; 99mg Cholesterol; 1842mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.

COOKS NOTE: This works great on a George Foreman grill too. Oh and the marinade is just as good on salmon too.

 

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