Grilled Breaded Chicken Recipe
- 1 cup (8 ounces) reduced-fat sour cream
- 1/4 cup lemon juice
- 4 teaspoons Worcestershire sauce
- 2 teaspoons paprika
- 1 teaspoon celery salt
- 1/8 teaspoon garlic powder
- 8 boneless skinless chicken breast halves (4 ounces each)
- 2 cups crushed seasoned stuffing
- Refrigerated butter-flavored spray
- 1. In a large resealable plastic bag, combine the first six ingredients; add chicken. Seal bag and turn to coat; refrigerate for up to 4 hours.
- 2. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Drain and discard marinade. Coat both sides of chicken with stuffing crumbs; spritz with butter-flavored spray.
- 3. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until a thermometer reads 170°. Yield: 8 servings.
1 chicken breast half equals 224 calories, 5 g fat (2 g saturated fat), 75 mg cholesterol, 419 mg sodium, 12 g carbohydrate, 0.55 g fiber, 30 g protein. Diabetic Exchanges: 3 lean meat, 1 starch.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.