*Note: Chicken breasts should be boned, skinned & split. Rub thyme over both sides of chicken breasts. Combine syrup, whiskey and oil. Marinate breasts in the refrigerator for several hours. Grill or broil breasts, basting frequently with marinade for a shiny brown glaze. (Glaze burns easily, so watch carefully.) File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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|Serving Size: 1 Serving (61g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 42 (22%)|
|Amt Per Serving||% DV|
|Total Fat 4.7g||6 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 0mg||0 %|
|Sodium 5.1mg||0 %|
|Potassium 115.3mg||3 %|
|Total Carbohydrate 37.7g||11 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 37.6g|
|Protein 0g||0 %|
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Calories per serving: 187
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