Serves: 6
Total Calories: 13
1. Place large plastic bag in deep bowl add chicken. In 2-cup measure, combine vinaigrette and "V8" juice pour over chicken. Close bag.
2. Refrigerate at least 4 hours or overnight, turning chicken occasionally. Remove chicken from marinade and arrange on rack in broiler pan. Reserve marinade.
3. In 1-quart saucepan, stir together cornstarch and reserved marinade until smooth. Over medium heat, cook until sauce boils and thickens, stirring constantly.
4. Brush chicken with sauce. Broil 4 inches from heat 15 minutes or until chicken is no longer pink, turning once and brushing often with sauce during cooking. If desired, serve with orange-onion salad and parslied noodles.
EXCHANGES
1/2 Carbohydrate
3 Meat, very lean
PYRAMID SERVINGS
1/2 Sweet
1 Meat
NUTRITION FACTS
Calories 166
Calories from Fat 26
Fat 3 g
Saturated Fat 1 g
Cholesterol 69 mg
Sodium 281 mg
Carbohydrate 8 g
Dietary Fiber 0 g
Sugars 5 g
Protein 25 g
Recipe provided courtesy of Campbell Soup Company.
This Tangy Broiled Chicken recipe is from the Brand-Name Diabetic Meals in Minutes Cookbook. Download this Cookbook today.
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