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Creamy Curry Lemon Chicken
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Publications International, Ltd., the Editors of. "Creamy Curry Lemon Chicken." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/creamy-curry-lemon-chicken-recipe.htm> 07 September 2008.
Creamy Curry Lemon Chicken
Yield: Makes 4 servings
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:
1.
Preheat oven to 400°F. Combine sour cream, mayonnaise, lemon juice, curry, sugar, salt and pepper in small bowl; stir until well blended.
2.
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.
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 |
This recipe appears in: Middle Eastern
