| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Diabetic, Main dish, Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
|
Broiler-fryer chicken; |
|
|
Salt and Pepper to taste; |
| 4 |
cl |
Garlic; |
| 1 |
ts |
Dried Rosemary; |
| 1/4 |
c |
Dry white wine; |
| 1/4 |
c |
Chicken broth; |
INSTRUCTIONS
Preheat broiler. Remove skin from chicken. Season chicken with salt
and pepper. Place in a broiler pan. Broil 5 minutes on each side
until lightly browned; remove from broiler. Place chicken, garlic,
rosemary, wine and broth in a large saucepan. Cook and cook over
medium heat about 30 minutes or until tender, turning once. Guests
invariably like the taste and look of this menu so it is at the top
of my list for enertaining. Serve with "Parsley Potatoes", "Carrots
and Zucchini Juliene" and a salad (Both will be this file)
Food Exchange per serving: 3 LOW/FAT MEAT EXCHANGES CAL: 176 CHO:
75mg; CAR: 1g; PRO: 25g; SOD: 130mg; FAT: 6g;
Souce: Light and Easy Diabetes Cuisine by Betty Marks
Brought to you and yours via Nancy O'Brion and her Meal-Master
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
A Message from our Provider:
“The best mathematical equation I have ever seen: 1 cross + 3 nails = 4 given.”