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Looking for a new low-carb sensation? Sink your teeth into these moist chicken breasts from Peggy Campbell. Not only is the main course loaded with zesty flavor, but it comes together in minutes, making it the perfect way to spice up weeknight menus. "I sometimes spritz the chicken with refrigerated butter-flavored spray for extra flair," Peggy writes from Welch, Texas.
This recipe is:
Healthy
Diabetic Friendly
Nutritional Analysis: 1 chicken breast half equals 218 calories, 4 g fat (1 g saturated fat), 94 mg cholesterol, 323 mg sodium, 7 g carbohydrate, trace fiber, 35 g protein. Diabetic Exchanges: 5 lean meat, 1/2 starch.
Originally published as Taco Oven-Fried Chicken in Light & Tasty February/March 2006, p6
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Reviewed on Jul. 20, 2011 by jmkasprak
The chicken had good flavor. Since I only cook for two, I chopped up the leftover breasts for use in a chicken enchilada dish.
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