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Maple Chicken Strips
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These delicious snacks keep well in the fridge for up to a week. For a tasty lunch, serve five or six over dressed salad greens.
4 bonesless, skinless chicken breast halves
1/2 cup Atkins Sugar Free Pancake Syrup
2 teaspoons Dijon mustard
1 teaspoon dried herbes de Provence or dried tarragon
Cut each chicken breast half lengthwise into six strips.
Combine syrup, mustard and herbes de Provence in a resealable plastic bag. Add chicken. Refrigerate 4 hours up to overnight.
When ready to serve, heat oven to 350 F. Thread strips on metal or soaked bamboo skewers. Arrange on a broiler pan. Bake 20 minutes or until cooked through.
Servings: 24
Carbohydrates: 0 grams
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