Receta

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Receta

  1. 2. <ul><li>A little work but you'll be rewarded with every bite you take of this succulent chicken, highly seasoned and glazed with rum and coffee. </li></ul><ul><li>Estimated Times: </li></ul><ul><li>Preparation Time 15 mins </li></ul><ul><li>Cooking Time 15 mins </li></ul><ul><li>Refrigerating Time 30 mins </li></ul>
  2. 4. <ul><li>2 1/2 tablespoons brown sugar blend (such as SPLENDA) </li></ul><ul><li>2 tablespoons ketchup </li></ul><ul><li>2 tablespoons dark rum </li></ul><ul><li>1 lime, juiced </li></ul><ul><li>1 tablespoon butter </li></ul><ul><li>2 teaspoons finely chopped ginger </li></ul>
  3. 5. <ul><li>1 teaspoon NESCAFÉ TASTER'S CHOICE 100% Pure Instant Coffee Granules </li></ul><ul><li>1/8 teaspoon ground allspice </li></ul><ul><li>4 (about 1 1/4 pounds total) boneless, skinless chicken breast halves </li></ul><ul><li>2 large cloves garlic, crushed </li></ul><ul><li>1 teaspoon olive oil </li></ul>
  4. 6. <ul><li>1/2 teaspoon salt </li></ul><ul><li>1/8 teaspoon ground black pepper </li></ul>
  5. 8. COMBINE sugar blend, ketchup, rum, lime juice, butter, ginger, coffee granules and allspice in small saucepan. Bring to a gentle boil; stir until coffee and sugar blend are dissolved. Remove from heat; set aside. TRIM chicken of any visible fat. With sharp knife, make two diagonal slits about 1/2-inch deep on the top side of each breast.
  6. 9. COMBINE garlic, oil, salt and pepper in small bowl. Rub mixture all over chicken. Arrange chicken slit-side-up on rack in shallow baking pan. Brush chicken with glaze; reserve remaining glaze. Refrigerate for 30 minutes.
  7. 10. PREHEAT broiler. BROIL chicken for 5 minutes. Turn chicken over; coat with reserved glaze. Broil for an additional 4 to 5 minutes. Turn chicken over again; coat with glaze. Broil for an additional 2 minutes or until tops are sizzling and brown.

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