Low-Carb Shake-and-Bake Chicken

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Book Description

Certified nutritionist Leanne Ely loves delicious food and is dedicated to enticing today’s busy families back to the dinner table with home cooking that cannot be beat. In Saving Dinner the Low-Carb Way, she integrates low-carb requirements into her mélange of dining pleasures for every season–providing easy-to-follow menus and highlighting per-serving measurements of calories, fat, protein, carbohydrates, cholesterol, and sodium for each dish.

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Saving Dinner the Low-Carb Way: Healthy Menus, Recipes, and the Shopping Lists That Will Keep the Whole Family at the Dinner Table

Authors: Leanne Ely

Date: December 2004

ISBN: 0345478061

Publisher: Ballantine Books

Paperback

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Low-Carb Shake-and-Bake Chicken
Recipe from: Saving Dinner the Low-Carb Way
by Leanne Ely
Cookbook Heaven at Recipelink.com

Servings: 4

1/2 cup whole-wheat flour
Salt and pepper to taste
1 teaspoon thyme
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon cayenne pepper
4 chicken breasts (with skin and bone)

In a large zipper-topped plastic bag, add the flour and seasonings and shake well to combine. Preheat oven to 400 degrees F.
Add the chicken to the bag, 2 pieces at a time. Lightly shake to coat.
Now put the chicken on a lightly greased baking sheet and bake for about 30 minutes or so, depending on the size of the chicken breasts. After 20 minutes in the oven, turn the chicken over to finish cooking on the other side.

PER SERVING
540 Calories; 27g Fat (46.3% calories from fat); 62g Protein; 9g Carbohydrate; 2g Dietary Fiber; 186mg Cholesterol; 184mg Sodium. Exchanges: 1/2 Grain (Starch); 81/2 Lean Meat; 0 Fat.

More From This Book:

Thanksgiving Dinner Recipes - Restaurant Recipes - Freezing - Cakes - Vintage Recipes
Daily Recipe Swap - Daily Menus - Newspaper Food Columns - Recipes by Week/Month