- 1 pound chicken tenders or 1 pound boneless skinless chicken breast cut into 8 equal pieces and pounded 1/2-inch thick
- 1 tablespoon Cajun seasoning
- 1 tablespoon extra virgin olive oil
- 1/2 cup chicken broth
- 2 tablespoons finely chopped fresh parsley or 2 teaspoons dried parsley, finely crumbled
- Rinse the chicken and pat dry with paper towels. Rub some of the Cajun seasoning over both sides of the chicken pieces.
- Coat a large nonstick skillet with the olive oil and preheat over medium-high heat. Add the chicken and cook for a couple of minutes on each side, until nicely browned.
- Cover the skillet and reduce the heat to medium. Cook for about 3 minutes, turning once, until the chicken is thoroughly cooked. Remove the chicken from the skillet and set aside to keep warm.
- Add the broth to the skillet and cook over medium-high heat for several minutes or until reduced to about 3 tablespoons in volume.
- To serve, divide the chicken among 4 serving plates, drizzle with some of the sauce and top with a sprinkling of parsley. Serve hot.
Recipe Yield: Yield: 4 servings
Nutritional Information Per Serving:
Fat: 4.9 grams
Sodium: 470 milligrams
Cholesterol: 66 milligrams
Protein: 26 grams
Carbohydrates: 1 grams
3 Very Lean Meat, 1 Fat
Source: The Complete Diabetes Prevention Plan
Book Title: The Complete Diabetes Prevention Plan