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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 197.9
  • Total Fat: 12.5 g
  • Cholesterol: 64.4 mg
  • Sodium: 322.3 mg
  • Total Carbs: 0.1 g
  • Dietary Fiber: 0.0 g
  • Protein: 22.8 g

View full nutritional breakdown of Low-Carb Picnic Chicken calories by ingredient
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Low-Carb Picnic Chicken

Submitted by: SHELLPRO

Introduction

Recipe found in 500 Low-Carb Recipes and More, Dana Carpender. Recipe found in 500 Low-Carb Recipes and More, Dana Carpender.
Number of Servings: 4

Ingredients

    *Original Recipe calls for a Cut-Up Fryer, since I had Bonless Skin Less Chicken Breast thats what I used. Turned out great!

    2/3 C., Apple Cider Vinegar

    3 T. Olive Oil

    2 tsp., salt

    1/4 tsp. pepper

    4 Boneless, skinless Chicken Breast, thawed if using frozen.

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Directions

If using frozen Chicken, please thaw first. Place all of the ingredients listed into a Ziploc Bag, stir around well; add the Chicken and place into a frig where the bag can lie flat so the marinade can set aroung the meat for about 30 minutes, then flip all of the ingredients settling again in the marinade and leave an additonal 30 min.

Preheat the Broiler if using the Frying Chicken, and place on a cookie sheet about 8 inches from the flame. Baste with the marinade every 10-15 min. or until done and juices run clear. The chicken may need to be turned or rearranged occassionaly to prevent burning or drying out.

If using the Chicken Breast? Place all ingredients into a shallow baking dish and bake 25 min, turning the chicken about half way through to again prevent dryness and to allow the even coating of the marinade. Bake at 375*, or until done.

I've also used the Grill to do the Chicken Breast with very good results.

Number of Servings: 4

Recipe submitted by SparkPeople user SHELLPRO.






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