This week's Diabetic Dish of the Week is Baked Chicken Breasts Supreme. The original recipe was from Taste of Home. The lightened up and tweaked by a friend of mine.
Baked Chicken Breasts Supreme
1 1/2 cups Fat Free Plain Yogurt or Reduced Fat Sour Cream
1/4 cup Lemon Juice
1/2 teaspoon Worcestershire Sauce
1 teaspoon Celery Seed
1 teaspoon Hungarian Sweet Paprika
1 Garlic Clove, minced
1/2 teaspoon Sea Salt (to taste)
1/4 teaspoon freshly Ground Pepper
8 boneless, boneless and skinless Chicken Breast halves
2 cups Progresso Italian Style Bread Crumbs
In a large bowl, combine first eight ingredients. Place chicken in mixture and turn to coat. cover and marinate overnight in the refrigerator.
Remove chicken from marinade; coat each piece with crumbs.
Arrange on a lightly greased shallow baking pan.
Bake, uncovered, at 350°F (175°C) for 45 minutes or until juices run clear.
Makes 8 servings.