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| 1/2 Tasse | Gresh lemon juice |
| 1/2 Tasse | orange juice fresh |
| 2 | cloves garlic minced |
| 1 Esslöffel | ginger fresh, grated |
| 1 Esslöffel | Chopped fresh tarragon (1 tsp dried) |
| 1/2 Teelöffel | salt |
| 1/4 Teelöffel | pepper ground |
| 6 | Chicken breast halves, skinned & boned |
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In a small bowl, stir together lemon juice, orange juice, garlic, ginger, tattagon, salt and pepper. Arrange chicken breast in a shallow glass or porcelain dish or enameled baking pan and pour lemon juice mixture evenly over them. Marinate in refrigerator, turning occasionally, for 2-3 hours. Prepare a fire in a grill. Position the oiled grill rack 4-6 inches above the fire. Remove the chicken from the marinade and pat dry; reserve the marinade. Arrange the chicken on the rack. Grill, turningtwo or three times and brushing with the reserved marinade, until the chicken is no longer pink in the middle, 15-20 minutes.
saturated), 5g carbohydrates, 41mg cholesterol, 214mg sodium
Exchanges: 2 extra lean meats
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