6 skinless, boneless chicken breast halves
1 tbsp canola oil
1 tsp paprika
1 tsp salt
1/2 tsp cinnamon
1/2 tsp ground cumin
1/2 tsp dried tarragon
1/2 tsp freshly ground black pepper
2 tbsp sugar-free maple-flavored syrup
1 tbsp butter, melted
Preheat oven to 400 degrees.
Spray a baking sheet, with sides, with nonstick cooking spray.
Place the chicken breasts on the sprayed baking sheet and brush with the canola oil.
In a bowl, combine the paprika, salt, cinnamon, cumin, tarragon, and black pepper, mixing together well. Coat the chicken breasts evenly with the mixture.
Bake chicken at 400 degrees for 15 minutes.
While the chicken bakes, combine the syrup and butter in a small bowl. Brush half the mixture over the chicken and bake another 5 minutes.
Turn chicken over, brush with the remaining syrup and bake another 5 minutes or until the chicken juices run clear.
Yield: 6 servings
Note: Cinnamon boosts insulin so it is a very effective spice for diabetics.
1 tsp paprika
1 tsp salt
1/2 tsp cinnamon
1/2 tsp ground cumin
1/2 tsp dried tarragon
1/2 tsp freshly ground black pepper
2 tbsp sugar-free maple-flavored syrup
1 tbsp butter, melted
Preheat oven to 400 degrees.
Spray a baking sheet, with sides, with nonstick cooking spray.
Place the chicken breasts on the sprayed baking sheet and brush with the canola oil.
In a bowl, combine the paprika, salt, cinnamon, cumin, tarragon, and black pepper, mixing together well. Coat the chicken breasts evenly with the mixture.
Bake chicken at 400 degrees for 15 minutes.
While the chicken bakes, combine the syrup and butter in a small bowl. Brush half the mixture over the chicken and bake another 5 minutes.
Turn chicken over, brush with the remaining syrup and bake another 5 minutes or until the chicken juices run clear.
Yield: 6 servings
Note: Cinnamon boosts insulin so it is a very effective spice for diabetics.
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