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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A yummy Recipe from the Canadian Diabetes Assoc. The recipe originally called for thighs and drumsticks, but I don't like dark meat, so I used boneless, skinless chicken breast instead. The coating is just a bit tangy. It's delicious! Ingredients:
16 ounces boneless skinless chicken breasts (4 breasts total, 4 ounces each) |
1/2 cup plain fat-free yogurt |
1 tablespoon dijon mustard |
1 teaspoon gingerroot, grated |
1/2 cup dried breadcrumbs (or crushed crackers) |
1 teaspoon garlic powder |
1/4 teaspoon pepper |
1/4 teaspoon paprika |
Directions:
1. Oven at 350°F.
2. In a bowl, mix yogurt, mustard and ginger root.
3. In a second bowl, mix breadcrumbs and seasonings.
4. Dip the chicken in the yogurt mixture, then the breadcrumb mixture. Warning, this part is a bit messy -
5. Place on a baking sheet sprayed with Pam, or lined with parchment paper.
6. Bake for 35 minutes, till cooked through and golden brown.
7. Exchanges: 1 starch, 4 protein.
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