Lemon Pistachio Biscotti
INGREDIENTS:
2 8 oz boned, skinless
-chicken breasts
2 tb Chicken bouillon
1 tb Soy sauce
1 Garlic clove, crushed
3/4 ts Salt
2 ts Cornstarch
2 tb Lemon juice
1/4 c Plus
1 tb Cider or rice vinegar
1 c Canned pineapple chunks,
-no sugar added
1/2 c Grated carrot
1 md Green pepper, cut into
1 1/2" squares
1 ts Grated lemon rind
1 c Shredded lettuce
2 8 oz boned, skinless
-chicken breasts
2 tb Chicken bouillon
1 tb Soy sauce
1 Garlic clove, crushed
3/4 ts Salt
2 ts Cornstarch
2 tb Lemon juice
1/4 c Plus
1 tb Cider or rice vinegar
1 c Canned pineapple chunks,
-no sugar added
1/2 c Grated carrot
1 md Green pepper, cut into
1 1/2" squares
1 ts Grated lemon rind
1 c Shredded lettuce
Preheat broiler. Wash chicken and wipe dry. Combine bouillon, soy sauce, garlic and salt in a shallow dish. Place chicken in marinade and spread with fingers. Let stand 15 minutes, turning occasionally so that entire surface of chicken gets coated. Broil on rack 4 inches from heat, turning once until done on both sides. While chicken is broiling, prepare the sauce: Stir cornstarch into lemon juice; combine with water and vinegar in a saucepan. Add pineapple, carrot, green pepper and lemon rind. Bring to a boil. Lower heat and simmer until thickened. When chicken is broiled, place on two individual serving plates. Pour Lemon-pineapple sauce over chicken. Serve immediately with a border of shredded lettuce. From Weight Watchers International Cookbook.