| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Diabetic, Poultry, Main dish, 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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