HONEY-SPICED CHICKEN AND ONIONS

——-CHICKEN——-

1/2 ts Pepper 8 Boneless chicken breast -halves, skinless 3 md Onions, cut into 1/2′ slices 1. Heat barbeque grill. In a small bowl, combine all glaze ingredients; mix well. Sprinkle pepper on both sides of chicken.

When ready to barbeque, place chicken on gas grill over low heat or on charcoal grill 4-6 inches from medium coals. Cook 5 minutes. Turn chicken and place onion slices on the grill; brush chicken and onions with glaze.

Cook an additional 5-10 minutes or until onions are tender and chicken is no longer pink and juices run clear, brushing frequently with glaze. Heat any remaining glaze to a boil; serve with chicken.

BROILER INSTRUCTIONS:

Spray broiler pan with nonstick cooking spray. Prepare glaze and chicken as described above. Arrange chicken on spray-coated pan; brush chicken with glaze. Broil 4-6 inches from heat for 5 minutes. Turn chicken and place onion slices on top, brush chicken and onion slices with glaze. Broil an additional 5-6 minutes, or until onions are tender and juices run clear, brushing frequently with glaze. Heat any remaining glaze and serve with chicken.

Nutritional info: Calories per serving: 240; fat, 4 gms. Dietary exchanges:

proteins, 1 fruit, 1 vegetable Source: Pillsbury Fast and Healthy Magazine, May-June 1994 Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 —–