Creamy Curry Lemon Chicken
Creamy Curry Lemon Chicken
YIELD Makes 4 servings
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INGREDIENTS
| 1/2 | cup fat-free sour cream |
| 1/4 | cup light mayonnaise |
| 2 | tablespoons lemon juice |
| 1 | teaspoon curry powder |
| 1/2 | teaspoon sugar |
| 1/2 | teaspoon salt |
| 1/2 | teaspoon black pepper |
| Cooking spray | |
| 4 | boneless skinless chicken breasts (about 4 ounces each), rinsed and patted dry |
| 1 | cup whole wheat soft bread crumbs (about 2 slices) |
PREPARATION:
- Preheat oven to 400°F. Combine sour cream, mayonnaise, lemon juice, curry, sugar, salt and pepper in small bowl; stir until well blended.
- Coat a 9-inch pie pan with cooking spray. Arrange chicken pieces in pan; spoon sour cream mixture evenly over all. Sprinkle with breadcrumbs. Bake 30 to 40 minutes or until chicken is no longer pink in center.
Serving Suggestion
Serve with 1/2 cup cooked rice tossed with two tablespoons minced green onions or red bell pepper, and steamed snow peas, if it fits in with your meal plan.
This recipe appears in:
Middle Eastern
NUTRITIONAL INFORMATION:
| Serving Size: | 1 chicken breast |
| Sodium | 560 mg |
| Protein | 29 g |
| Fiber | 1 g |
| Carbohydrate | 17 g |
| Cholesterol | 71 mg |
| Saturated Fat | 2 g |
| Total Fat | 7 g |
| Calories from Fat | 26 % |
| Calories | 254 |
DIETARY EXCHANGE:
| Meat | 3 |
| Starch | 1 |
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