Maple Mustard Chicken Recipe
- 6 boneless skinless chicken breast halves (6 ounces each)
- 1/2 cup maple syrup
- 1/3 cup stone-ground mustard
- 2 tablespoons quick-cooking tapioca
- Hot cooked brown rice
- 1. Place chicken in a 3-qt. slow cooker. In a small bowl, combine the syrup, mustard and tapioca; pour over chicken. Cover and cook on low for 3-4 hours or until tender. Serve with rice. Yield: 6 servings.
1 chicken breast half with 3 tablespoons sauce (calculated without rice) equals 289 calories, 4 g fat (1 g saturated fat), 94 mg cholesterol, 296 mg sodium, 24 g carbohydrate, 2 g fiber, 35 g protein. Diabetic Exchanges: 5 lean meat, 1-1/2 starch.