Lemon Chickendiabetic, main dish, poultry 2 1/2 lb frying chicken; cut into pieces(i used th 1 teaspoon salt 1/4 teaspoon garlic powder =or=- 1 centiliter garlic; minced 1 teaspoon dried basil 1/3 cup water 1 1/2 teaspoon grated lemon peel 3 slice to 4 skices of lemon; for granish Preheat oven to 400 degrees. Sprinkle chicken pieces with salt, pepper, and garlic powder. Place in a shallow baking pan with skin side down. Combine remaining ingredients except lemon slices and pour over chicken. Bake, uncovered, for 20 minutes. Turn chicken and baste with pan drippings. Bake for 30-40 minutes more, until chicken is tender. Serve on a platter garnished with lemon skices. Food Exchange per serving: 4 LEAN MEAT EXCHANGES; LOW-SODIUM DIETS: Omit salt. Source: The Art of Cooking for the Diabetic by Mary Abbott Hess; R.D.,M.S. Brought to you and yours via Nancy O'Brion and her Meal-Master. |
