1 hr. and 10 mins.
|1. Cut shallow slits (score) on each chicken piece. Marinate for at least one hour (or preferably overnight) in the refrigerator.|
|2. Heat oil in a non-stick pan. Pan-grill chicken over medium heat until cooked and well-browned on both sides.|
Scoring or making shallow cuts on the chicken allows the marinade to penetrate the meat.
This dish is high in protein that is needed for the growth, maintenance, and repair of body tissues. It is also a source of niacin that helps the body use nutrients for energy.