| |
| INGREDIENTS |
| 4 |
(4 oz.) boneless chicken breasts, pounded thin |
| 2 tbsp. |
honey |
| ¾ cup |
Dijon mustard |
| ¼ tsp. |
cayenne pepper |
| ¼ cup |
low-fat sour cream |
| 2 tsp. |
fresh tarragon, chopped |
| ¼ cup |
sliced almonds, toasted |
|
|
|
| RECIPE |
-
Combine honey, mustard, and cayenne pepper in a small bowl.
-
Remove ½ cup honey mixture to separate small bowl and mix with sour cream, cover, and refrigerate.
-
Pat chicken dry.
-
Grill over coals, on stove top or broil until cooked through – about 2-4 minutes.
-
Remove to plate, brush with reserved honey mixture and top with almonds.
-
Serve with honey and sour cream mixture.
|
|
|
| SERVING SUGGESTION |
SERVING SIZE:
1 chicken breast
NUMBER OF SERVINGS:
4
|
|
|
| NUTRITION FACTS |
| |
| Calories |
260 |
|
| Total Fat |
6 g |
|
| Sodium |
800 mg |
|
| Total Carbohydrates |
17 g |
|
| Fiber |
1 g |
|
| Protein |
29 g |
|
|
|
