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Friday, June 20, 2008

*Mustard And Herbed Chicken* (Diabetic Recipe)

Hello out there! Today I decided on a diabetic chicken recipe for grilling out side. We don't have a grill at this time so I cooked mine on a George Foreman. This chicken tastes pretty good. It's pretty easy to make also. Well I know your all waiting for this post, so here it is.

*Mustard And Herbed Chicken* (Diabetic Recipe)

Servings: 8

1½ Tsp. Parsley, Dry
1 Tbls. Water
1 Tbls. Light Mayonnaise, Or Salad Dressing
1½ Tbls. Dijon Mustard
1 Tsp. Oregano, Ground
1 Tsp. Cayenne Pepper
2½ Lb. Chicken Breasts, Skinned
1/8 Tsp. Sea Salt
1/8 Tsp. Black Pepper
For The Sauce:
In a small bowl mix together parsley, water, mayonnaise, mustard, oregano, and cayenne pepper: Cover and refrigerate until ready to use.

The Chicken:
Sprinkle chicken with sea salt and black pepper. Assemble hot coals around a drip pan. Test for medium heat above the drip pan. Place the chicken pieces on the grill rack above the drip pan. Cover and grill until chicken is no longer pink, about 55-60 minutes. Brush with sauce during the last 10 minutes of grilling, frequently.

Per Serving: 221 Cal (20% from Fat, 79% from Protein, 1% from Carb); 41 g Protein; 5 g Tot Fat; 1 g Sat Fat; 2 g Mono Fat; 1 g Poly Fat; 1 g Carb; 0 g Fiber; 1 g Sugar; 21 mg Calcium; 1 mg Iron; 162 mg Sodium; 110 mg Cholesterol.

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