* Exported from MasterCook *

SPICY THAI CHICKEN

Recipe By :Diabetic Gourmet Magazine
Serving Size : 2 Preparation Time :0:25
Categories : 10-20G Low Carb Poultry Chicken Breasts
Regional Thai Znew2001


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 sm red bell pepper -- chopped
2 tbsp white vinegar
1/4 tsp red pepper flakes
2 tsp splenda
2 4 oz chicken breast, no skin, no bone, R-T-C -- 125g
1 lime -- sliced into 6
wedges

Puree red bell pepper with vinegar in a food processor.
Pour puree into a saucepan. Add red pepper flakes and bring to a boil.
Reduce heat to simmer and cook for 3 minutes more.
Remove from the heat and let stand til cool.
Once the red pepper puree is cooled, stir in the Equal ® sugar substitute.
In a preheated oven, broil the chicken breasts for about 10 minutes (or until browned). Turn chicken and broil approximately 5 minutes more.
Prepare a serving platter with a bed of hot, cooked, white rice, brown rice, or couscous.
Remove chicken from oven and place breasts atop the bed of rice/couscous. Spoon the spicy red pepper sauce atop the chicken breasts, garnish with the lime wedges, and serve at once.













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Per Serving (excluding unknown items): 162 Calories; 3g Fat (17.0% calories from fat); 26g Protein; 8g Carbohydrate; 1g Dietary Fiber; 69mg Cholesterol; 62mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Other Carbohydrates.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore November. 2001
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 2,500 Low Carb, LC Diabetic, LC Kosher Recipes



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