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Maple Chicken Strips
These delicious snacks keep well in the fridge for up to a week. For a tasty lunch, serve five or six over dressed salad greens.
Ingredients
4 boneless, skinless chicken breast halves
1/2 cup Sugar Free Pancake Syrup *
2 teaspoons Dijon mustard
1 teaspoon dried herbes de Provence or dried tarragon
Directions
1. Cut each chicken breast half lengthwise into six strips.
2. Combine syrup, mustard and herbes de Provence in a resealable plastic bag. Add chicken. Refrigerate 4 hours up to overnight.
3. When ready to serve, heat oven to 350 F. Thread strips on metal or soaked bamboo skewers. Arrange on a broiler pan. Bake 20 minutes or until cooked through.
Servings: 24
Prep time: 10 minutes
Marinate time: 4 hours
Bake/Cook time: 20 minutes
nutrition per serving
Protein: 4.5 grams Fat: 0.5 grams Calories: 25
Ingredients
4 boneless, skinless chicken breast halves
1/2 cup Sugar Free Pancake Syrup *
2 teaspoons Dijon mustard
1 teaspoon dried herbes de Provence or dried tarragon
Directions
1. Cut each chicken breast half lengthwise into six strips.
2. Combine syrup, mustard and herbes de Provence in a resealable plastic bag. Add chicken. Refrigerate 4 hours up to overnight.
3. When ready to serve, heat oven to 350 F. Thread strips on metal or soaked bamboo skewers. Arrange on a broiler pan. Bake 20 minutes or until cooked through.
Servings: 24
Prep time: 10 minutes
Marinate time: 4 hours
Bake/Cook time: 20 minutes
nutrition per serving
Protein: 4.5 grams Fat: 0.5 grams Calories: 25
