| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Poultry, Main dish, Diabetic |
8 |
Servings |
INGREDIENTS
| 4 |
|
Chicken breasts (skinned and boned, and cut in half) |
| 1 |
c |
Picante sauce* |
| 2 |
pk |
Sugar substitute |
| 4 |
ts |
Dijon-style mustard |
INSTRUCTIONS
(*found in Mexican food section of market)
Mix picante sauce, sugar substitute, and mustard. Marinate chicken breasts
in this mixture for 4 to 8 hours in the refrig- erator.
When coals have turned white, place chicken breasts on the grill. Turn
after about five minutes. They should be done in 10-15 min- utes.
Using a long handled brush, and wearing mitts, brush on marinade when
grilling.
One serving (1/2 breast) = 4 Lean-Meat Exchanges; 154 calories; 3 gm
carbohydrate; 27 gm protein; 3 gm fat; 0 gm fiber; 217 mg so- dium; 73 mg
cholesterol.
From: FRED MUELLER
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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