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This one is pretty simple.
Cover a baking pan with foil
Take 2 Chicken breasts (works better with skin on. If you don't want to eat the skin simply lift it up during the basting process and baste underneath, but don't remove it until after cooking to help keep chicken moist and flavor on the meat instead of in the pan)
Coat breasts with lemon juice (enough to keep moist) and herbs of your choice (i prefer rosemary on this dish).
Broil as normal until about 10 minutes from completion.
Mix 2 TBLS mustard and 1 tsp Splenda together
Baste chicken on upward facing side with 1/2 of mixture. Continue to cook for 3-5 minutes.
Flip breasts. Coat with remaining mixture and finish baking for 3-5 minutes until done.
Serve with carb friendly sides of your choice. Watch the sweetener intake...a little dab will do ya. Yummy and sweet dinner option.
Cover a baking pan with foil
Take 2 Chicken breasts (works better with skin on. If you don't want to eat the skin simply lift it up during the basting process and baste underneath, but don't remove it until after cooking to help keep chicken moist and flavor on the meat instead of in the pan)
Coat breasts with lemon juice (enough to keep moist) and herbs of your choice (i prefer rosemary on this dish).
Broil as normal until about 10 minutes from completion.
Mix 2 TBLS mustard and 1 tsp Splenda together
Baste chicken on upward facing side with 1/2 of mixture. Continue to cook for 3-5 minutes.
Flip breasts. Coat with remaining mixture and finish baking for 3-5 minutes until done.
Serve with carb friendly sides of your choice. Watch the sweetener intake...a little dab will do ya. Yummy and sweet dinner option.
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