Since joining Weight Watchers in January, we've been eating a lot of grilled
boneless, skinless chicken breasts. I've always considered them rather bland
fare, but I've managed to satisfy our quest for flavor with rubs (commercial
and homemade) and mixtures of herbs and spices. Having said that, we're
really in a rut and need some new ideas.
Whatever I use must be either fat free or very low fat, and preferably good
for cooking on the grill. Sauces used while grilling seem to disappear,
contribute little flavor, and seem to hinder surface browning.
Any and all ideas fitting the need will be more than welcome.
Thanks!
--
Wayne Boatwright @¿@¬
_____________________