The Phizzing Tub...

A little bit of this and a little bit of that. Daily Ramblings, recipes, photos and whatever else I like to share along the way.

4/16/2009

Grecian Chicken - Recipes



Having eaten quite a bit of chicken while away, and hearing the groans from two kiddos that we were having chicken again, I was in the mood to try a new recipe just to add some variety.

I took out the book 1,001 Low Carb Recipes for Life out of the library right before we left so I figured we might try something from it. This recipe was one that the kiddos thought sounded pretty good and gave me the green light to try.

The chicken was quite tasty, the only thing I would change would be to cut back on the oregano. There was just too much of it (oregano) for our taste.
I can also say that it makes a nice addition to a salad the next day.

Note:

I used boneless chicken breasts while the original recipe called for 2lbs chicken pieces (bone-in)


* Exported from MasterCook *

Grecian Chicken

Recipe By: Sue Spitler w/ Linda R. Yoakam R.D M.S
Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 medium chicken breast halves without skin
1 tablespoon butter -- melted
3 tablespoons oregano
1 1/4 teaspoons garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup lemon juice -- fresh
1/2 cup chicken stock
1 teaspoon Worcestershire sauce
1 tablespoon cornstarch
1/4 cup water

  • Arrange chicken, in a baking dish. Brush chicken with combined butter, oregano, garlic powder, salt and pepper.
  • Bake, covered, at 375 degrees for 30 minutes.
  • Combine lemon juice, Worcestershire sauce; pour over chicken. Cover and bake until chicken is tender, about 20 minutes.
  • Place chicken on serving platter.
  • Heat baking dish juices to boiling; stir in combined cornstarch and water. Boil, stirring, until thickened, 1-2 minutes.
  • Pour sauce over chicken.

Source:
"1,001 Low Carb Recipes for Life"
Copyright:
"2004"
Yield:
"4 "
- - - - - - - - - - - - - - - - - - -

Per Serving : 188 Calories; 5g Fat (22.9% calories from fat); 28g Protein; 8g Carbohydrate; 2g Dietary Fiber; 76mg Cholesterol; 522mg Sodium. Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

Serving Ideas:
  • boiled potates
  • fresh snap peas or green beans
  • tossed salad

NOTES :

* Try to use the reduced fat - reduced sodium chicken broth.

* Can use dry white wine in place of the Worcestershire sauce.


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