This recipe is from Dana Carpender’s “500 Low-Carb Recipes” cookbook. This is an extra easy-to-make recipe that delivers tender, tasty chicken that even the carb-eaters in your family are sure to enjoy!
4 tablespoons butter
1/2 cup Splenda
1/4 cup spicy brown mustard
1 teaspoon salt
1 teaspoon curry powder
1 cut-up broiler fryer (I used 4 boneless skinless chicken breasts)
1. Preheat the oven to 375 degrees F.
2. Melt the butter in a shallow roasting pan. Add the Splenda, mustard, salt and curry powder and stir until well combined.
3. Roll the chicken pieces in the butter mixture until coated, then arrange them skin side up (meaty side-up if using chicken breasts) in the pan. Bake for 1 hour.
Yield: 4 servings, each with 5 grams of carbohydrates, a trace of fiber and 44 grams of protein.