RFCJ RECIPE ARCHIVE
Posted by : Beth Greenfeld Barbecued Lemon Chicken - meat
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. Beth Greenfeld 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 or salmon.
