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| Lemon Garlic Chicken by Cindy Krestynick |
| Ideal slow cooker size: 4-quart. |
| 1 teaspoon dried oregano 1/2 teaspoon seasoned salt 1/4 teaspoon pepper 6 (5 ounces each) chicken breast halves, skinned and rinsed 2 tablespoons canola oil 1/4 cup water 3 tablespoons lemon juice 2 garlic cloves, minced 1 teaspoon chicken bouillon granules 1 teaspoon minced fresh parsley |
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| Combine oregano, salt and pepper. Rub all of mixture
into chicken. Brown chicken in canola oil in skillet. Transfer to slow
cooker. Place water, lemon juice, garlic and bouillon cubes in skillet. Bring to boil, loosening browned bits from skillet. Pour over chicken. Cover. Cook on high two to two-and-a-half hours, or low four to five hours. Add parsley and baste chicken. Cover. Cook on High 15 to 30 minutes, until chicken is tender. Makes six servings. |
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| Exchange List Values: Meat, very lean 4.0,
Fat 1.5 Basic Nutritional Values: Calories 210 (calories from Fat 71), Total Fat 8 gm (Saturated Fat 1.2 gm, Polyunsat Fat 2.1 gm, Monounsat Fat 3.8 gm, Cholesterol 84 mg), Sodium 283 mg, Total Carbohydrate 1 gm, Dietary Fiber 0 gm, Sugars 1 gm, Protein 32 gm |
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| Recipe from Fix-It and
Forget-It Diabetic Cookbook (Good Books, 2005) by Phyllis Pellman Good with
the American Diabetes Association. |