4 x  Skinned Chicken Thighs *
1/3 c  Fresh squeezed lemon juice
2 tb Minced fresh Parsley
2 tb Dry White Wine (or Chablis)
1 tb Margarine, melted
1 tb Olive oil
Clove Garlic, minced
1/8 ts Onion powder
1/8 ts Paprika

* 6 oz each Trim excess fat from chicken. Rinse chicken with cold water,
pat dry. Place chicken in a shallow container. Pour lemon juice over
chicken, and let stand 20 minutes.
Combine parsley and rest of ingredients in a small bowl; stir well. Spray
rack of a broiler pan with Pam. Remove chicken from lemon juice, discarding
lemon juiice. Arrange chicken on rack, and brush with parsley mixture.
Broil 6″ from heating element, 4 minutes on each side or till
tender.Transfer chicken to a serving platter. Garnish with lemon wedges and
parsley, if desired. PER SERVING: 218 calories, 19.4 g protein, 14.3 g fat,
2 g carbohydrates, 70 g cholesterol, 1.1 mg iron, 100 mg sodium, 16 mg
calcium.