PICANTE CHICKEN

EUNICE'S PICANTE CHICKEN
4 boneless chicken breasts
2 tablespoons oil
1 cup picante sauce
2 tablespoons granular Splenda or equivalent liquid Splenda
2 tablespoons Dijon mustard

Brown the chicken on both sides in oil in a skillet large enough to hold all of the chicken in a single layer. Combine the remaining ingredients and pour over the chicken. Cover and simmer until the chicken is cooked through.

Makes 4 servings
Freezing not recommended

With granular Splenda:
Per Serving: 218 Calories; 9g Fat; 28g Protein; 5g Carbohydrate; trace Dietary Fiber; 4.5g Net Carbs

With liquid Splenda:
Per Serving: 215 Calories; 9g Fat; 28g Protein; 4g Carbohydrate; trace Dietary Fiber; 3.5g Net Carbs

This recipe came from a friend and I converted it quite easily to low carb by using Splenda instead of the sugar or brown sugar that the original recipe called for. It was very simple to make and my husband loved it. Just be careful not to let the chicken overcook. I used Pace medium picante sauce because it has no sugar added.

1. Prev:PARMESAN HERB CHICKEN THIGHS
2. Next:PIZZA CHICKEN