| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Low-cal, Chicken, Main dish |
6 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Chicken; quartered parts |
| 8 |
oz |
Pineapple; crushed packed |
| 1/2 |
c |
Estee granulated fructose |
| 2 |
tb |
Lemon juice |
| 1 |
ts |
Dry mustard powder |
INSTRUCTIONS
The recipe, as POSTED (a rose by any other name....) was published by
Hidden Valley about 10 years ago, and I'm not sure that the low fat version
was available at the time. Since it is being used, in this case, primarily
as a seasoning, I see no reason why the low fat would not work. As to the
eggs, their main purpose is to hold the seasoning to the chicken. Again, I
think that the whites alone would do the job. I also came across another
chicken recipe that may be of interest to you. Mix pineapple with its
juice, fructose, lemon juice and mustard in small bowl. Place chicken on
rack in shallow baking pan. Spread pineapple mixture over each piece of
chicken (approx 2 tablespoons each). Bake for 20 minutes, then remove from
oven to baste again. Bake 20 minutes and baste again. Return to oven for
final 20 minutes of baking. Pour pineapple sauce and drippings from baking
pan into bowl and chill. Skim fat, then return to sauce pan to reheat.
Serve sauce over chicken.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Beauty: an act of God”