George Foreman GGR62 Owner's Manual page 13

Mustard Lemon Chicken Breasts
2 Tbsp. mustard
2 Tbsp. balsamic vinegar
3 Tbsp. lemon juice
2 cloves garlic, minced
1 tsp. paprika
4 6-oz. boneless and skinless chicken breast halves
• Mix first 5 ingredients.
• Add chicken breast and let it marinate for at least 1/2 hour in the
refrigerator.
• Preheat the Grill on High for 5 - 10 minutes.
• Place marinated chicken on Grill and close Lid. Let cook on Medium for
9 -15 minutes or until the meat is no longer pink and the juices run clear.
• Remove and serve.
• Yield: Serves 4
Sole with Tomatoes
2 tsp. olive oil
2 small onions, diced
2 cloves garlic, minced
2 small tomatoes, chopped
2 Tbsp. fresh basil or 1/2 tsp. dried, chopped
1 Tbsp. fresh parsley, chopped
1 Tbsp. ground pepper
1 Tbsp. lemon juice
1 lb. fillet of sole (or any whitefish fillet)
• Marinate the onion and garlic in oil for 10 minutes, stirring occasionally.
• Preheat the Grill on High for 5 - 10 minutes.
• Add the onion, garlic and tomato, half of the herbs and a few grinds of pep-
per to the Grill. Lay the fish on top, add the lemon juice and remaining herbs.
• Cover and let cook on Medium for 5-7 minutes or until done.
• Lift the fish and the vegetables onto a plate. If any juices have dripped into
the Drip Tray, heat to boiling in a saucepan and use as a sauce to pour on
top of the fillet.
• Serve with fresh bread or rice.
• Yield: Serves 3 - 4
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