gokim
Mon, Mar-29-04, 17:07
Ok, just made this up tonight, but boy was it good.
Boil chicken breasts (I used 2) in water for about 20 minutes.
Mix 1/2 cup Texas Pete and 1/2 cup melted butter together and marinate chicken for an hour or two in the fridge.
Finish cooking on grill, brushing with marinade (you can make additional for safety issues)
The butter melts right into the chicken and keeps the chicken very moist.
Serve with sour cream. The sour cream cut the spicyness, so the more you use, the milder it will be.
I ate a baby spinach salad with Kraft Greek Vinagrette with it. The combo was delicious.
Texas Pete shows 0 carbs per teaspoon. It contains peppers and vinegar so I'm sure it does have some carbs, but I'm unsure how much. Anyone else know?
Kim
Boil chicken breasts (I used 2) in water for about 20 minutes.
Mix 1/2 cup Texas Pete and 1/2 cup melted butter together and marinate chicken for an hour or two in the fridge.
Finish cooking on grill, brushing with marinade (you can make additional for safety issues)
The butter melts right into the chicken and keeps the chicken very moist.
Serve with sour cream. The sour cream cut the spicyness, so the more you use, the milder it will be.
I ate a baby spinach salad with Kraft Greek Vinagrette with it. The combo was delicious.
Texas Pete shows 0 carbs per teaspoon. It contains peppers and vinegar so I'm sure it does have some carbs, but I'm unsure how much. Anyone else know?
Kim