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Low_carb - Chicken -  Deviled Chicken Post by :shudek Category :Learning Kitchen Author :Unknown Date :February 2012 Read :798

Click below to download : Low_carb - Chicken - Deviled Chicken (Format : PDF)

Low_carb - Chicken - Deviled Chicken

This oven-fried chicken is crunchy and as spicy
as you want it to be. Enjoy it hot or cold.
Makes 8 servings

2 teaspoons dry mustard (optional)
1/4 cup Dijon-style mustard
2 garlic cloves, mashed into a puree
One (3-pound) chicken, skinned and cut into 8 pieces
1/2 cup + 1 tablespoon plain dried bread crumbs
1/2 teaspoon dried thyme leaves
1/2 teaspoon black pepper
1/4 teaspoon salt
1/8 teaspoon ground red pepper (optional)

In large bowl, combine dry mustard, if using, and 1 teaspoon cold water; stir well until mustard is
dissolved. Let stand 30 minutes.

Preheat oven to 400oF. Line large baking sheet with foil; spray with nonstick cooking spray.

Add Dijon mustard and garlic to dissolved dry mustard; stir to combine. Add chicken, tossing well to coat thoroughly.

In gallon-size sealable plastic bag, combine bread rumbs, thyme, black pepper, salt and ground red pepper, if using; seal bag and shake to blend. Add 1 chicken piece; seal bag and shake to coat.

Place coated chicken piece on prepared baking sheet; repeat, using remaining chicken pieces. Bake 15 minutes; turn chicken over. Bake 10-15 minutes longer, until chicken is golden brown and cooked through and juices run clear when pierced with a fork.

EACH SERVING PROVIDES: 2 Proteins; 1/4 Bread; 10 Optional

Calories PER SERVING: 148 Calories; 17 g Protein; 5 g Fat; 7 g Carbohydrate; 30 mg Calcium; 407 mg Sodium; 50 mg Cholesterol; 0 g Dietary Fiber

Points: 3

Recipe from Weight Watchers Slim Ways
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2 teaspoons olive oil 4 chicken breast halves on the bone, skin removed 1/2 medium onion, minced 2 cloves garlic, minced 1 (14-1/2 ounce) can cut-up tomatoes 1/2 teaspoon cinnamon 1/4 teaspoon cayenne pepper Salt and black pepper to taste 1/2 cup Greek olives, cut in half and pitted 1 tablespoon lemon juice 1/4 cup minced parsley In a large nonstick skillet, heat olive oil over medium heat. Brown chicken on both sides. Add onion and garlic; cook 2 minutes. Add tomatoes with their liquid to the pan with the cinnamon, cayenne, salt, pepper and olives. Simmer, covered, 15 minutes. Turn

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1/4 cup fat-free, low-sodium chicken broth 2 tablespoons hoisin sauce 1 tablespoon apricot preserves or fruit spread 4 (4 ounce) skinless boneless chicken breast halves 1/2 teaspoon salt 1/8 teaspoon black pepper 1 tablespoon vegetable oil Combine first 3 ingredients in a small bowl; set aside. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle chicken with salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken, and saute for 3 minutes on each side. Remove chicken from skillet. Reduce heat; carefully