MAKES 4 SERVINGS
Ingredients for Marinade:
• 1 pound skinless, boneless chicken breast
• 2 tablespoons honey
• 1 tablespoon lemon juice
• 1 tablespoon soy sauce
• 1 teaspoon fresh, grated lemon zest
• 1 12-ounce can 7 UP
Ingredients for Sauce:
• ½ cup water
• 1 tablespoon lemon juice
• 1 tablespoon honey
• 1 tablespoon cornstarch
• ½ teaspoon chicken bouillon granules
• 1 teaspoon fresh, grated lemon zest
Preparation:
Arrange the rinsed chicken in a lightly greased 8-inch square baking dish.
In a small bowl, combine the marinade ingredients. Pour the marinade over the chicken, cover, and marinate in refrigerator for 3 hours.
After the meat has been marinated, prepare a grill or broiler. Remove the chicken from the dish and discard the marinade. Slowcook the chicken on a hot grill or under a broiler for about 25 minutes. If using a broiler, place pan on middle rack of oven, keeping meat away from the flame. Flip the chicken once while cooking for even baking.
While the chicken is cooking, combine the remaining ingredients for the sauce in a small saucepan. Cook the sauce over medium heat, stirring constantly, until thickened. Serve over hot grilled chicken.
This Breakfast recipe was published in 'The Book Lover's Cookbook by 'Shaunda Kennedy Wenger and Janet kay Jensen' - Ballantine Books'
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