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Sunshine Chicken
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1 package (3 oz.) sugarfree lemon-flavored gelatin*
4 tablespoons butter, melted
2 tablespoons prepared mustard
1 teaspoon garlic salt
4 large boneless skinless breasts halves
3 tablespoons thinly sliced almonds
Preheat oven to 350°F.
In a small bowl combine gelatin, melted butter, mustard, garlic, salt and pepper. Brush over both sides of the chicken breasts and place in an ungreased baking dish. Sprinkle almonds on top of chicken. Cover and bake at 350°F for 20 to 25 minutes. Basting once. Bake uncovered for 15 minutes longer or until done.
Makes 4 servings, 1 carbohydrate gram per serving.
I suggest using a Splenda sweetened gelatin like Cottee's Brand (available at The Low Carb Connoisseur) rather than Jell-O Brand or Royal Brands that are sweetened with aspartame. The chicken bakes for approximately 40 minutes, during which time the aspartame can lose its sweetness.
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