1 1/2 lb to 2 lb chicken, meaty
1 (breasts, thighs, drumstick)
1 nonstick spray coating
2 tbsp nonfat milk
2 tbsp onion powder
1 (i perfer real onion)
1/2 dried thyme, crushed
1/4 tsp garlic salt
1/8 tsp to 1/4 ts grd white pepper
1/8 tsp to 1/4 ts grd black pepper
A Recipe for
Baked Cajun Chicken
Without rice, even the cleverest housewife cannot cook. |
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Recipe: A series of step-by-step instructions for preparing ingredients you forgot to buy, in utensils you don't own, to make a dish the dog wouldn't eat. |
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There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will. |
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This Recipe for Baked Cajun Chicken is one of thousands in the Recipes-to-go Diabetic Cookbook.
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This is a recipe for Baked Cajun Chicken from the recipe cookbook of Recipes-to-go (Diabetic)
Food Tip |
Chemicals, n: Noxious substances from which modern foods are made. |
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After eating chocolate you feel godlike, as though you can conquer enemies, lead armies, entice lovers. |
| Emily Luchetti |
What do snowmen eat for breakfast? Snowflakes. |
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I would rather live in Russia on black bread and vodka than in the United States at the best hotels. America knows nothing of food, love or art. |
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Tell me what you eat, I'll tell you who you are. |
| Anthelme Brillat-Savarin |
Remove skin from chicken. Rinse chicken, pat dry. Spray a 13 by 9 by
2 inch baking dish with nonstick coating. Arrange the chicken, meaty
sides up, in dish. Brush with milk. In small bowl mix onion powder,
thyme, garlic salt, white pepper, red pepper, and black pepper.
Sprinkle over chicken. Bake in a 375 degree oven for 45 to 55 minutes
or till the chicken is tender and no longer pink.
Food Exhange per serving: 3 LEAN MEAT EXCHANGES CHO: 77g; PRO: 25g;
FAT: 6g; CAL: 166
Source: Better Homes and Garden Diabetic Cookbook
Brought to you and yours via Nancy O'Brion and her Meal-Master
Serves: 4
Baked Cajun Chicken Recipe brought to you by Recipes To-Go