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Maple Chicken Strips

a low-carb dish - 10.4 g carbs total
8 servings (3 strips) at 1.3 g carbs per serving

2full skinless, boneless chicken breast halves
1/2 C   sugar-free pancake syrup (I use Vermont brand)
2 tdijon mustard (I use Grey Poupon)
one tdried 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

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