This week's recipes appear courtesy of Coleen
Howard, author of "The
Diabetic Dessert Cookbook" (Avon Books:1999). For more information
about this cookbook, visit the following site:
THIS WEEK'S RECIPES:
OPEN-FACED CHICKEN CORDON BLEU
Source: "The Diabetic Four Ingredient Cookbook"
4 (3 oz.) Chicken Breast (skinless, boneless)
1 Tablespoon Fat-Free Margarine
4 Slices Fat-Free Turkey Ham
4 Slices Lowfat Swiss Cheese
1. Pound chicken breasts to flatten. Melt margarine in non-stick
skillet over medium heat. Cook chicken 1 minute on each side.
Place in square pan.
2. Top each breast with a slice of ham. Pour pan drippings over chicken.
Cover with tin foil and bake at 375 degrees F. for 25 minutes.
Uncover and add a slice of cheese over each chicken breast.
3. Cover and bake for an additional 5 minutes.
Nutritional Information Per Serving:
Calories: 276; Fat: 11 grams; Carbohydrates: 2 grams;
Protein: 41 grams; Sodium: 443 mg; Fiber: 0 g; Cholesterol: 114 mg
Exchanges: 6 Ounces Very Lean Meat; 1/2 Fat