Chicken Breasts, Mustard Tarragon Lc-4/scondiment- mustard, herbs, meat- chicken breast 8 oz sour cream 1/3 cup Dijon mustard, Grey Poupon 1 tbs Splenda, granular; (or to taste)] 2 tbs lemon juice 1 tsp tarragon, dried 1/2 tsp salt 1/8 tsp pepper 6 half (06 oz) chicken breasts, bnls, sknls 3/4 cup pork rinds; crushed plain 3 tbs butter; melted In re-sealable plastic bag, combine all marinade ingredients. Blend well. Add the chicken. Turn to coat. Seal the bag and refrigerate overnight. Heat the oven to 350 degrees. Lightly grease 13 x 9' baking dish. Arrange chicken in a single layer in dish and spoon any remaining marinade over chicken. In small bowl, combine pork rinds and butter; blend well. Spoon evenly over chicken. Bake uncovered for 55 to 60 minutes, or until the chicken is fork tender and the juices run clear. Serves 6 @ 3.3 grams of carbohydrates each. From: Sonya from Dallas NYC Nutrition Analysis (per serving or yield unit): water=160.3 g; calories=495.6; protein=58.74 g; total fat=25.06 g; carbohydrate=4.05 g; dietary fiber=0.05 g; ash=4.28 g; calcium=76.99 mg; phosphorus=393.5 mg; iron=1.62 mg; sodium=1250 mg; potassium=542.5 mg; magnesium=56.59 mg; zinc=1.65 mg; copper=0.11 mg; manganese=0.08 mg; vitamin A=602.3 IU; vitamin E=0.74 mg ATE; thiamin=0.16 mg; riboflavin=0.3 mg; niacin=19.56 mg; pantothenic acid=1.67 mg; vitamin B6=0.95 mg; folate=12.49 ug; vitamin B12=0.96 ug; vitamin C=5 mg; saturated fat=12.44 g; monounsaturated fat=8.83 g; polyunsaturated fat=2.07 g; cholesterol=159.1 mg; selenium=43.32 ug; refuse=22.55%; %cal as carb:prot:fat=3:49:47; WW Pts=11.99; (complete analysis) |
