| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Diabetic, Main dish, Poultry | 4 | Sweet ones | |
INGREDIENTS
| 2 | sm | Chicken breasts; boneless skinned |
| 2 | tb | Margarine; |
| 2 | cl | Garlic; crushed |
| 1/2 | c | Dry white wine; |
| 1/4 | c | Water; |
| 2 | tb | Dijon mustard; |
| 1/2 | ts | Dill weed; dried |
| 1/4 | ts | Ground pepper; coarsely |
| 1/3 | c | Fresh parsley; chopped |
INSTRUCTIONS
Preheat oven to 325 degrees. Cut each breast into two pieces; put pieces on a wooden cutting board and pound them with with a meat mallet or the side of a rolling until 1/2" thick. Heat margarine in a large frying pan; add garlic and cook 2 minutes over medium heat. Brown chicken pieces 3 minutes on each side. Transfer chicken to a 1 1/2-quart shalloe casserole. Put the wine, the water, mustard, dill weed, salt and pepper into the frying pan. Bring to a boil and cook 1 minute. Pour over chicken in casserole. Cover and bake 30 minuetes. Add parsley; baste the chicken with the sauce and cook 5 more minutes. Food Exchanges per serving: 4 LEAN MEAT EXCHANGES; CAL: 223; CHO: 2g; PRO: 27; FAT: 9g; SOD: 235; CHO: 73; Low-Sodium diets: Omit salt. Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S and Katharine Middletion 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
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