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Obesity Discussion · 08-01-07, 04:25 AM

MAPLE CHICKEN STRIPS

Servings: 24
Prep time: 0:08:00
Bake/Cook time: 0:20:00

Calories: 41
Fat: 1 grams
Protein: 7 grams
Carbohydrates: 0 grams
Fiber: 0 grams
Net Carbs: 0 grams
2 pounds chicken breast tenders, or 4 boneless chicken
breast halves cut into six strips each (24 strips total)
1/2 cup Atkins Sugar Free Pancake Syrup
1 tablespoon Dijon mustard
1 teaspoon dried herbes de Provence or dried tarragon
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1. Place chicken in a shallow baking dish or re-sealable
plastic bag. In a small bowl, whisk syrup, mustard,
herbes de Provence, salt and pepper until smooth. Pour
on top of chicken and marinate for 4 hours up to
overnight in the refrigerator.
2. When ready to serve, preheat oven to 450F. Thread
strips on metal or water-soaked bamboo skewers and
set excess marinade aside. Arrange chicken on a
baking sheet lined with foil and bake for 15 minutes,
until cooked though and lightly golden. While chicken
cooks, simmer marinade in a small saucepan over
medium heat for 4 minutes. To serve, drizzle chicken
with heated marinade
This sweet and tender appetizer also makes a great snack.
Keep a bunch pre-cooked in the fridgethey keep for up to 3 days
in a re-sealable plastic bag.

08-01-07, 04:25 AM	#1 (permalink)
Obesity Discussion Administrator Join Date: Jan 2005 Location: Phoenix, AZ Posts: 7,851 Weight Statistics 8/1/2006 Start Date: 185 lb Start Weight: 152 lb Current Weight: 155 lb Goal Weight: -33 lb Weight Loss: 5/1/2007 Goal Date:	Atkins - Maple Chicken Strips MAPLE CHICKEN STRIPS Servings: 24 Prep time: 0:08:00 Bake/Cook time: 0:20:00 Calories: 41 Fat: 1 grams Protein: 7 grams Carbohydrates: 0 grams Fiber: 0 grams Net Carbs: 0 grams 2 pounds chicken breast tenders, or 4 boneless chicken breast halves cut into six strips each (24 strips total) 1/2 cup Atkins Sugar Free Pancake Syrup 1 tablespoon Dijon mustard 1 teaspoon dried herbes de Provence or dried tarragon 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1. Place chicken in a shallow baking dish or re-sealable plastic bag. In a small bowl, whisk syrup, mustard, herbes de Provence, salt and pepper until smooth. Pour on top of chicken and marinate for 4 hours up to overnight in the refrigerator. 2. When ready to serve, preheat oven to 450F. Thread strips on metal or water-soaked bamboo skewers and set excess marinade aside. Arrange chicken on a baking sheet lined with foil and bake for 15 minutes, until cooked though and lightly golden. While chicken cooks, simmer marinade in a small saucepan over medium heat for 4 minutes. To serve, drizzle chicken with heated marinade This sweet and tender appetizer also makes a great snack. Keep a bunch pre-cooked in the fridgethey keep for up to 3 days in a re-sealable plastic bag. Atkins - Maple Chicken Strips Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet __________________