HERB-CRUSTED CHICKEN BREAST

[Guest guest]

HERB-CRUSTED CHICKEN BREAST

Yield: 4 servings

Source: " Cooking with the Diabetic Chef " by Chris

Book info:

http://diabeticgourmet.com/book_archive/details/23.shtml

INGREDIENTS

- 1/2 cup dry bread crumbs

- 1-1/2 teaspoon sage

- 1 teaspoon fresh rosemary, chopped

- 1-1/2 teaspoon fresh thyme, chopped

- 1/2 teaspoon black pepper

- 1/2 teaspoon garlic powder

- 1/2 teaspoon salt

- 1 large egg, beaten

- 4 boneless, skinless chicken breasts

DIRECTIONS

Preheat the oven to 350 degrees F. In a small

bowl,

combine the bread crumbs, sage, rosemary, thyme,

black pepper, garlic powder, and salt. Dredge the

chicken breasts through the beaten egg, then

through

the mixed herbs, until the chicken breasts are

well

coated. Place in the oven and cook for 20-30

minutes,

or until the chicken is done.

Nutritional Information Per Serving (1 chicken

breast):

Calories: 212, Fat: 5 g, Cholesterol: 126 mg,

Sodium: 455 mg,

Carbohydrate: 10 g, Dietary Fiber: 1 g, Sugars: 1

g, Protein: 30 g

Diabetic Exchanges: 1 Starch, 1 Lean Meat, 1 Fat

Marilyn

Moderator for

Diabetic_Recipes

dnevessr@...

Opinions expressed are solely

my own and should not be

mistaken for

Professional advice.