a low-carb dish - 10.4 g carbs total
8 servings (3 strips) at 1.3 g carbs per serving
|2||full skinless, boneless chicken breast halves|
|1/2 C||sugar-free pancake syrup (I use Vermont brand)|
|2 t||dijon mustard (I use Grey Poupon)|
|one t||dried leaf tarragon, crushed|
Cut each chicken breast into 2 shorter sections, then slice into 12 strips per section.
Combine syrup, mustard and tarragon in a ziploc baggie.
Add chicken and coat well, then squeeze all the air out of the baggie and seal.
Refrigerate 4 hours - up to overnight if desired.
When ready to serve, preheat oven to 350 degrees F.
Place chicken strips on wire rack over 13 x 9 x 2 inch glass baking pan.
Bake 18 minutes or until cooked through.
|Sodium content in milligrams|
|2||full boneless, skinless chicken breasts||276|
|1/2 C||sugar-free pancake syrup||240|
|2 t||dijon mustard||240|
|one t||dried leaf tarragon||0.1|
|Recipe total = 756.1 mg|
I am not a doctor. All original copyrights apply. No information on this page should be used by any person to affect their medical, legal, educational, social, or psychological treatment in any way. This web site and all its pages, graphics, and content copyright © 1997, 1998, 1999, 2000, 2001, 2002, 2003, 2004, 2005, 2006 Jon C.