Asian Style Herb Grilled Chicken Breasts
Unbelievably succulent!

Serves 6

• 1/3 cup finely chopped fresh basil
• 1/3 cup finely chopped fresh mint
• 1/3 cup finely chopped cilantro
• 3 tablespoons finely chopped peeled fresh ginger
• 4 garlic cloves
• 1 1/2 tablespoons soy sauce
• 1 1/2 tablespoons nam pla or fish sauce
• 1 1/2 tablespoons canola oil
• 1 1/2 tablespoons dark brown sugar, firmly packed
• 1 serrano or 1 jalapeno pepper, seeded, chopped

6 skinless boneless chicken breast halves (about 2 1/2 pounds total)

Combine first 10 ingredients in processor. Process until well blended, scraping down sides of bowl occasionally.

Arrange chicken in 13 x 9 x 2-inch glass dish. Spoon herb mixture over chicken, covering completely. Cover dish; chill at least 2 hours, turning chicken occasionally. (Can be made 1 day ahead. Keep chilled.)

Meanwhile, prepare barbecue (medium-high heat). Grill chicken until cooked through, about 5 minutes per side.

Cut chicken crosswise into thin slices. Transfer to plates and serve with you favorite side dishes.

Per Serving: 67 Calories; 4g Fat (53.1% calories from fat); Trace Saturated Fat; 1g Protein; 7g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 157mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fat; 1/2 Other Carbohydrates.

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