I've had this recipe for Aimee's Quick Chicken from All Recipes saved for several weeks and finally got around to making it last night. The reviews I read mainly said the dish was good but very salty, so I decided to modify a bit. I left out the teriyaki sauce completely as it seemed unecessary, and I used sliced mozzarella cheese in place of the parmesan. Otherwise I followed the directions and it was easy and flavorful. The recipe is below with my modifications. I served this with Light Sweet Potato Casserole, also from All Recipes. This was also easy and tasty.
Quick Chicken
INGREDIENTS
4 skinless, boneless chicken breast halves
4 ounces Dijon mustard
1/4 cup bacon bits
4 slices mozzarella cheese
4 skinless, boneless chicken breast halves
4 ounces Dijon mustard
1/4 cup bacon bits
4 slices mozzarella cheese
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
Place chicken in a 9x13 inch baking dish. Slather mustard evenly over chicken. Sprinkle with bacon bits, then cover with cheese.
Bake at 400 degrees F (200 degrees C) for 30 minutes.
Preheat oven to 400 degrees F (200 degrees C).
Place chicken in a 9x13 inch baking dish. Slather mustard evenly over chicken. Sprinkle with bacon bits, then cover with cheese.
Bake at 400 degrees F (200 degrees C) for 30 minutes.
Light Sweet Potato Casserole
INGREDIENTS
3 pounds sweet potatoes, peeled and cut into chunks
1/3 cup fat-free milk
1/4 cup egg substitute
2 tablespoons brown sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
3 pounds sweet potatoes, peeled and cut into chunks
1/3 cup fat-free milk
1/4 cup egg substitute
2 tablespoons brown sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
DIRECTIONS
Place sweet potatoes in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 25-30 minutes or until tender. Drain.
In a large mixing bowl, beat the sweet potatoes, milk, egg substitute, brown sugar, salt and vanilla until smooth. Transfer to a 1-1/2-qt. baking dish coated with nonstick cooking spray. Sprinkle with cinnamon. Bake, uncovered, at 350 degrees F for 25-30 minutes or until heated through.
Place sweet potatoes in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 25-30 minutes or until tender. Drain.
In a large mixing bowl, beat the sweet potatoes, milk, egg substitute, brown sugar, salt and vanilla until smooth. Transfer to a 1-1/2-qt. baking dish coated with nonstick cooking spray. Sprinkle with cinnamon. Bake, uncovered, at 350 degrees F for 25-30 minutes or until heated through.
Nutritional Analysis: One serving (2/3 cup) equals 160 calories, trace fat (trace saturated fat), trace cholesterol, 187 mg sodium, 36 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 2 starch.
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