Boneless skinless chicken breast glazed with a mixture of pineapple juice, Dijon mustard, soy sauce and a hint of sweetness and ginger, as it bakes.
Makes 4 servings
1/3 cup (75 mL) unsweetened pineapple juice
2 Tablespoons (30 mL) Dijon mustard
6 packets Pure Via Turbinado Raw Cane sugar and stevia blend sweetener
1- ½ teaspoons (7 mL) lite soy sauce
¼ teaspoon (1 mL) ground ginger
1- ½ pounds (675 g) boneless skinless chicken breast halves (4 pieces)
Preheat oven to 350°F. Line shallow baking pan with aluminum foil; set aside.
Nutritional information (per serving)
Combine pineapple juice, mustard, Pure Via Turbinado Raw Cane sugar and stevia blend sweetener, soy sauce and ginger in a small microwave safe container. Microwave on HIGH 20 seconds. Remove and stir until Pure Via is dissolved.
Place chicken breasts in prepared pan. Spoon some of pineapple mixture over each breast. Bake 15 minutes.
Remove from oven and turn chicken breasts over. Spoon additional glaze over each. Bake 15 to 20 minutes longer or until each breast reaches an internal temperature of 165°F. Serve with additional glaze spooned over each.
Calories 179; Protein 29g; Carbohydrates 7g; Fat 3g; Cholesterol 78mg; Sodium 321mg
Very Lean Meat – 4; Fruit – ½
Calorie Reduction – 27%
Carbohydrate Reduction – 30%