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Crispy Fried Chicken
(makes 4 servings)
4 Chicken breasts, skinless, boneless
1 tsp salt
1 tsp garlic powder
3 Tbs. liquid Cheyenne pepper sauce
2 egg2
Pork rinds (amount varies with size of chicken
breasts)
Heat oven to 400
Beat eggs, salt, garlic powder and pepper sauce
in a bowl
Crush pork rinds and place in a shallow bowl
Coat chicken in egg mixture and allow excess to
drip off. Lay chicken in
pork rinds and cover both sides. Place in a shallow
baking dish sprayed
with cooking spray.
Baked for30-45 minutes depending on thickness of
chicken.
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Mellisa's Great Chicken
1/2 cup tomato sauce (I used diced tomatoes whirled
up in my blender)
1/2 cup soy sauce
1/2 cup splenda (I used 1/8 cup carbolite)
1 Tbs molasses
1/4 cup olive oil
3 cloves garlic -- minced
1-2 whole chicken(s) cut into parts or favorite
parts in serving size pieces (I love to use chicken thighs with the bone
and skin, I think my package was about 4 lbs)
Dash or two of liquid smoke(optional)
Combine all ingredients, except chicken, in a bowl.
Dip each piece of chicken in the sauce. Place in the crock. Pour the rest
of the sauce over the chicken.
Cook on low 6-8 hours or on high for 3-4 hours.
Remove chicken from cooking liquid and serve. I usually will transfer the
chicken onto a foil lined baking sheet and place under the broiler for
a few minutes to crisp up the skin.
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Chicken With Italian Cream Sauce
4 each boneless skinless chicken breast halves
1 envelope Italian Salad Dressing Mix
1/4 cup dry sherry
8 oz cream cheese, cubed
Put chicken breasts in crock pot. In small bowl,
combine salad dressing mix and sherry. Pour over chicken.
Cook on low 4-5 hours, remove chicken breasts from
crock pot and add cream cheese chunks to the sauce. Heat until cream cheese
melts, stir mixture, return chicken breasts to crock pot until reheated.
Calories 377
Fat 22g Sodium 430 mg
Carbohydrate 2g
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