Herb Grilling Sauce
from Campbell's Kitchen

Recipe submitted By: LadyTWolf

Ingredients

1 can (14 oz.) Swanson® Chicken Broth (1 3/4 cups)
3 tbsp. lemon juice
1 tsp. dried basil leaves, crushed
1 tsp. dried thyme leaves, crushed
1/8 tsp. pepper


Directions:
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MIX broth, lemon juice, basil, thyme and pepper.
Use to baste chicken, fish or pork during grilling.
Makes 2 cups. Freeze sauce in 1/2 cup portions for later use.
Use sauce as a marinade before grilling.

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Kitchen Tip:
This versatile sauce can be used as a marinade as well as a grilling sauce. Use liberally to baste shrimp, fish fillets, chicken, pork or vegetable kabobs on the grill. Try other favorite herbs--like marjoram, tarragon, rosemary or dill--in place of the basil and thyme for a change. This sauce freezes nicely, and for grill-ready chicken breasts or pork chops, freeze them in portion-sized self-sealing bag along with the sauce, which will act as a marinade.
Thaw in the refrigerator for 8-12 hours, remove from bag, discarding marinade, and grill.