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PANTRY - Buy six 4-ounces chicken breast halves. Remove the skin. PREHEAT oven to 425F. In a small bowl, combine all the ingredients for the sauce. Place the chicken in a roasting pan, brush both sides with the sauce. Roast 45 minutes or until cooked through, basting with any remaing mixture. EACH: 150 cals, 26g protein, 1g carb, 4g fat (24% cff), 70mg sodium. 3 lean meat diabetic exchanges. Recipe by: Savor the Flavor by Gail Becker, RD 1994 Posted to EAT-LF Digest by PatHanneman
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|Serving Size: 1 Serving (131g)|
|Recipe Makes: 6|
|Calories from Fat: 13 (10%)|
|Amt Per Serving||% DV|
|Total Fat 1.4g||2 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 65mg||20 %|
|Sodium 73mg||3 %|
|Potassium 295.5mg||8 %|
|Total Carbohydrate 0.6g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 0.5g|
|Protein 25.9g||37 %|
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Calories per serving: 127
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