| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Diabetic, Main dish, Poultry | 4 | Servings | |
INGREDIENTS
| 2 | Whole Chicken breast | |
| about 1/2 lb each | ||
| Teriyaki Sauce |
INSTRUCTIONS
Cut Chicken breasts in hlf lengthwise and bone if diesired. ( I always ask the butcher to bone them.) Marinate in sauce in refirgerator 2-3 hours. I often marinate all day or overnight if I am going to be gone Oven broil or barbecue over charcoal, turning once. Baste with remain sauce during cooking. Food Exchange per serving: 3 LOW MEAT EXCHANGE; CAL: 165 Brought to you and yours by Nancy O'Brion and her Meal-Master Source: Suger Free...That's Me by Judith Majors File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 142
Calories From Fat: 28
Total Fat: 3.1g
Cholesterol: 73.1mg
Sodium: 63.6mg
Potassium: 220.2mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 26.7g