Ingredients

  • 1/2 cups plain yogurt or sour cream
  • 1/4 cup lemon juice
  • 1/2 teaspoon worcestershire sauce
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon hungarian sweet paprika
  • 1 garlic clove, minced
  • 1/2 teaspoon salt (optional)
  • 1/4 teaspoon freashly ground pepper
  • 8 boneless, skinless chicken breast halves
  • 2 cups fine dry bread crumbs

Directions

  1. The night before the dinner, in a large bowl, combine the first 8 ingredients.
  2. Place chicken in mixture and turn to coat. Cover and marinate overnight in the refridgerator.
  3. Remove chicken from marinade and coat each breast with crumbs.
  4. Preheat Oven to 350°F (175°C)
  5. Arrange on a lightly greased shallow baking pan.
  6. Spread batter evenly in a greased 8 1/2″ x 4 1/2″ x 2 1/2″ loaf pan.
  7. Arrange on a lightly greased, shallow baking pan.
  8. Bake, uncovered for 45 minutes or until juices run clear.

Food Exchanges: 3 1/2 lean meat, 1 starch, 1/4 skim milk.

Nutritional Info (per serving):
Makes 8 Servings
Calories:    275
Sodium:    293mg
Cholesterol:    76mg
Carbohydrate:    22g
Protein:    32g
Fat:    5g

Recipe provided courtesy of A Taste of Home Magazine. Recipe by Marjorie Scott of Sardis, Brittish Columbia

ADW Diabetes

ADW Diabetes is a diabetic supply mail order company that is dedicated to keeping diabetes management affordable. ADW takes a leading role in offering free diabetic education through Destination Diabetes, an informational component of the ADW website featuring tips and advice from diabetes and nutrition experts, diabetic recipes and more.

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