MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Dijon Chicken
  Categories: Diabetic, Main dish, Poultry
       Yield: 4 sweet ones
  
       2 sm Chicken breasts; boneless         1/4 c  Water;
            -skinned                            2 tb Dijon mustard;
       2 tb Margarine;                        1/2 ts Dill weed; dried
       2 cl Garlic; crushed                   1/4 ts Ground pepper; coarsely
     1/2 c  Dry white wine;                   1/3 c  Fresh parsley; chopped
  
   Preheat oven to 325 degrees.  Cut each breast into two pieces; put
   pieces on a wooden cutting board and pound them with with a meat
   mallet or the side of a rolling until 1/2 thick.  Heat margarine in
   a large frying pan; add garlic and cook 2 minutes over medium heat.
   Brown chicken pieces 3 minutes on each side.  Transfer chicken to a 1
   1/2-quart shalloe casserole. Put the wine, the water, mustard, dill
   weed, salt and pepper into the frying pan. Bring to a boil and cook 1
   minute.  Pour over chicken in casserole.  Cover and bake 30 minuetes.
   Add parsley; baste the chicken with the sauce and cook 5 more minutes.
   
   Food Exchanges per serving: 4 LEAN MEAT EXCHANGES; CAL: 223; CHO: 2g;
   PRO: 27; FAT: 9g; SOD: 235; CHO: 73; Low-Sodium diets: Omit salt.
   
   Source: The Art of Cooking for the Diabetic by Mary Abbott
   Hess,R.D.,M.S and Katharine Middletion
   Brought to you and yours via Nancy O'Brion and her Meal-Master
  
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