serves 8
source: St. Luke's Medical Center (via Barbara Teglia)
| 4 whole chicken breasts 1 cup cracker crumbs* 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon dried tarragon pinch of nutmeg |
2 tablespoons margarine, divided 1/4 cup chopped onion 1/2 cup chicken broth 1/2 cup white wine 2 cups sliced fresh mushrooms 2 cups seedless green grapes |
Remove skin from chicken breasts and cut them in half. Combine cracker crumbs, salt, pepper, tarragon, and nutmeg. Coat chicken in this mixture.
Melt 1 Tblsp margarine in non-stick skillet. Brown chicken on both sides. Remove chicken and place in a single layer in shallow baking pan. If using non-stick baking pan, you may need to add additional liquid (water or broth) if browning too quickly; glass pans do not usually require this. Preheat oven to 375.
Add the onions to the remaining margarine in skillet and saute until transparent. Drain off any excess oil. Pour in the broth and wine; bring to a boil. Pour around chicken. *** Bake uncovered for 30 minutes.
While chicken is baking, melt 1 T margarine in a skillet. Saute mushrooms until tender. After chicken has baked for 30 min, arrange mushrooms and grapes around chicken. Bake 8-10 minutes longer or until chicken is tender.
Yield: 8 servings
One serving: 226 calories, 28g protein, 10.5 g carbohydrate, 6g fat, 73 mg
cholesterol, 314 mg sodium
Exchange: 1 serving = 3 lean meat, 1/2 fruit, 1 fat
To reduce sodium intake, omit salt, decreasing to 192 mg per
serving
*You may have difficulty finding packaged cracker crumbs that are low in fat. Matzoh meal, available in kosher section of some groceries, can be substituted for the cracker crumbs. Another option is to purchase crackers low in saturated fats and pulverize them yourself.
*** The recipe can be prepared ahead of time up to this point. Cover and refrigerate. Bring to room temperature and finish off just prior to serving.