1/2 cup fat-free sour cream
1/4 cup light mayonnaise
2 tbsp lemon juice
1 tsp curry powder
1/2 tsp Splenda granular
1/2 tsp salt
1/2 tsp black pepper
4 boneless skinless chicken breasts (about 1 lb)
2 slices whole wheat bread, ground into fine crumbs
nonstick cooking spray
Preheat oven to 400 degrees.
Rinse chicken breasts and pat dry; set aside.
In a small bowl, combine the sour cream, mayonnaise, lemon juice, curry powder, Splenda granular, salt and pepper stirring until well blended.
Coat a 9-inch pie pan or baking dish with the nonstick cooking spray. Arrange the chicken breasts in the pan. Spoon the sour cream mixture evenly over the chicken breasts. Sprinkle the bread crumbs over the sour cream mixture. Bake in 400 degree oven for 30 to 40 minutes or until the chicken is no longer pink in the center and the juices run clear.
WELCOME TO DIABETIC ENJOYING FOOD
I have chosen this name for this blog because it truly states my story. I am a type II diabetic who most certainly enjoys food. When I was diagnosed with diabetes several years ago, my blood sugar level was over 400. With some oral medications, a lot of research and some trial and error, I have found that unlike my ancestors I truly can continue to enjoy food. I hope this blog will help you to also enjoy food and be healthy. Some recipes are my originals and some I have collected.