Diabetic CHICKEN KIEV
Yield: 4 servings Source: "Cooking with the Diabetic Chef" by Chris Smith Info: http://diabeticgourmet.com/book_archive/details/23.shtml INGREDIENTS - 4 boneless, skinless chicken breasts - 1 teaspoon salt - 1/2 teaspoon white pepper - 2 tablespoons herb butter - 1/2 cup all-purpose flour - 1 large egg, beaten - 1/2 cup dry bread crumbs - Nonstick cooking spray DIRECTIONS Preheat the oven to 375 degrees F. Using a mallet or meat tenderizer, pound the chicken breasts until they are very thin. Season the chicken breasts with salt and white pepper. Place 1/2 teaspoon of herb butter in the center of each chicken breast, roll the chicken breasts up, and secure the chicken breasts with toothpicks. Make sure there are no openings through with the butter can leak out. Coat the chicken breasts with flour, dip them in the egg, then dredge them through the bread crumbs until each piece is well covered. Spray a pan with nonstick cooking spray and heat over medium heat. Add the rolled breasts and brown on all sides. Bake the browned chicken breasts in the oven for about 15 minutes. Serve immediately. Nutritional Information Per Serving (1 chicken breast): Calories: 433, Fat: 13 g, Cholesterol: 188 mg, Sodium: 780 mg, Carbohydrate: 13 g, Protein: 31 g Diabetic Exchanges: 1 Starch, 3-1/2 Very Lean Meat, 3 Fat Sugar Says: 'Do not meddle in the affairs of dragons because, to them, you are crunchy and taste good with ketchup.' --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
