Creamy Curry Lemon Chicken
Makes 4 servings
|1/2||cup fat-free sour cream|
|1/4||cup light mayonnaise|
|2||tablespoons lemon juice|
|1||teaspoon curry powder|
|1/2||teaspoon black pepper|
|4||boneless skinless chicken breasts (about 4 ounces each), rinsed and patted dry|
|1||cup whole wheat soft bread crumbs (about 2 slices)|
- 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.
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.
|Serving Size:||1 chicken breast|
|Saturated Fat||2 g|
|Total Fat||7 g|
|Calories from Fat||26 %|
Check out more recipes for Middle Eastern