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It's a delicious chicken dinner! Make this great-tasting low-fat recipe chicken dinner for yourself or the whole family. If you're baking only a few pieces follow step 1 and store the mixture. Buy pre-cut chicken to make preparation fast and cook 2 or 3 pieces at a time or cook 10 pieces for the whole family
INGREDIENTS
Average calories and fat per piece for this low-fat recipe Calories Fat Leg 115. 3 Breast 179. 4 Thigh 148 .6 Prep Time: 10 minutes Cook Time: 30 minutes
Step 1 Preparing Honey Mustard sauce
Preheat oven to 400 F. Combine mustard and honey in a small bowl. Stir in grated orange peel and dill. Refrigerate until ready to use. If making only a few pieces then refrigerate in an airtight container and use when ready. This low-fat recipe stores for up to 1 week
Step 2
Line the baking sheet with foil. Place chicken on a sheet and coat both sides with a mixture prepared in step 1. Bake for 30 minutes or until no longer pink inside.
Alternate Step
Use skinless chicken breast and bake for a total of 15 minutes turning once at 7 minutes.
In a shallow bowl combine egg, milk, parmesan cheese, and pepper. Set aside. Place Canadian bacon and swiss cheese on one slice of bread. Top with the remaining slice of bread. Dip the sandwich into the egg mixture, turning several times until as much liquid as possible has been absorbed. In small nonstick skillet heat margarine until bubbly and hot; add a sandwich, pouring any remaining egg mixture over the bread. Cook over low heat turning once, until brown and crisp on both sides. Serve immediately.
Brown meat, discard fat. Spray 8" x 8" baking dish with Pam. Layer cabbage, onion, browned meat, and rice. Mix tomatoes with mustard and brown sugar twin, and pour over casserole layers. Bake at 350º F, covered, for 1-1/2 hours, then uncover and bake for an additional 10 minutes. Makes 4 servings
Serves - 1 Calories per serving - 300 Preparation & Cooking time - 25 min
Ingredients
Preheat the grill to medium/hot. Cook the parsnips in a saucepan of boiling water for 15 minutes or until tender. Meanwhile, place the chicken's upper side face down, in a foil-lined grill tray. Season with salt and pepper. Grill for 8-10 minutes, then turn the chicken over and spread on the mustard and marmalade. Cook for a further 8-10 minutes or until the chicken is tender and the glaze has turned a deep golden color. Drain the cooked parsnips. Mash with the fromage frais and chopped chives or parsley. Slice the chicken and serve piled on top of the mash. Ready in 30 Minutes.
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