| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Diabetic, Main dish, Poultry, Vegetables | 8 | X 1 breast | |
INGREDIENTS
| Ingredients | ||
| 8 | oz | 1/2 of carton plain yogurt |
| unsweetened low-fat | ||
| 1/4 | c | Dijon mustard |
| 8 | Chicken breast halves | |
| 3 oz skinned | ||
| 1/2 | c | Soft breadcrumbs |
| Vegetable cooking spray |
INSTRUCTIONS
Combine yogurt and mustard, stirring until well blended. Brush breast halves evenly with yogurt mixture, and dredge breadcrumbs. Arrange chicken in a 12 x 8 x 2 baking dish coated with cooking spray. Cover and bake at 400 degrees of 30 minutes. Increase Temperature to 450 degrees. Bake, uncovered, for 15 minutes or until chicken is done and coating is browned. From: All New Cookbook For Diabetics And Their Families Yield: 8 servings;Each serving amount: 1 breast half Exchanges: 2 Lean Meat; 1 Vegetable Chol: 40 mg; Calories: 129; Carbo: 6gm; Protein: 18 gm Fat: 3 gm; Fiber: Tr.; Sodium: 353 mg Reformated for you and yours via Nancy O'Brion and her Meal-Master. (From Jungle.Boy via GEnie) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 104
Calories From Fat: 20
Total Fat: 2.3g
Cholesterol: 36.6mg
Sodium: 175.1mg
Potassium: 133.1mg
Carbohydrates: 5.3g
Fiber: <1g
Sugar: <1g
Protein: 14.6g