Lemon Chicken

30.10.2008 | Author: Cook | Posted in Diabetic
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Lemon Chicken


Servings: 4
Ingredients: 

  • 2 1/2 lb Frying chicken; cut into            1 ts Dried basil;
    • 

  • -pieces(I used thighs)            1/3 c  Water;
    • 

  • 1 ts Salt;                           1 1/2 ts Grated lemon peel;
    • 

  • 1/4 ts Garlic powder                       3 sl To 4 skices of lemon;
    • 

  • -=OR=-                                   -for granish
    • 

  • 1 cl Garlic; minced
    •

Preheat oven to 400 degrees. Sprinkle chicken pieces with salt, pepper,
and garlic powder. Place in a shallow baking pan with skin side down.
Combine remaining ingredients except lemon slices and pour over chicken.
Bake, uncovered, for 20 minutes. Turn chicken and baste with pan
drippings. Bake for 30-40 minutes more, until chicken is tender. Serve on
a platter garnished with lemon skices. Food Exchange per serving: 4 LEAN
MEAT EXCHANGES; LOW-SODIUM DIETS: Omit salt. Source: The Art of Cooking for
the Diabetic by Mary Abbott Hess; R.D.,M.S. Brought to you and yours via
Nancy O’Brion and her Meal-Master.

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