Pat Gold was a friend of mine, and she died about a year and
a half ago. She worked very hard to help create this
newsgroup. I am thrilled to be able to present some of the
recipes she collected, as a memorial to her.
Source: "California Kosher Cookbook" by Judy Hailpern
4 chicken breasts, boned and skinned
Juice of 2 lemons
1 pinch of pepper
4 cloves of garlic, brushed
2 tablespoons fresh chopped dill weed
1. Arrange chicken in a medium baking dish. Combine remaining
ingredients and pour over chicken.
2.This recipe is best barbecued. Grill chicken for 5 to 10
minutes on each side, basting with lemon marinade.
3. The chicken can also be baked, broiled or microwaved.
Marinade can be used on firm-fleshed fish such as halibut
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