I am not a fan of drumsticks. How would I convert this recipe so it could be used on boneless skinlesss chicken breast and what would be a proper healthy serving size?
--- In Healthy_Recipes_For_Diabetic_Friends@yahoogroups.com, "Chef Gloria 1030" <chefgloria1030@...> wrote:
>
> Spicy Drumsticks - 3g Carbs, 2g Sugar
>
> From: www.diabeticlivingonline.com
> Picante and cayenne pepper sauce up the ante in this low-carb recipe
> for two. Serve with brown rice for a complete meal.
>
> Servings: 2
> Serving Size: 2 drumsticks and 1 teaspoon sauce per serving
>
> Nonstick cooking spray
> 4 chicken drumsticks (about 1 lb total), skinned*
> 1/2 cup bottled picante sauce
> 2 tsp bottled cayenne pepper sauce (such as Frank's Red Hot) OR
> 1/8 tsp cayenne pepper
> 1/2 tsp smoked paprika
> 1/4 tsp dried thyme, crushed
> 1 bay leaf
> 2 tsp olive oil
>
> 1. Lightly coat an unheated 3 or 3 1/2-quart slow cooker with cooking
> spray. Place chicken in the bottom of the cooker.
>
> In a small bowl combine picante sauce, pepper sauce, paprika, thyme,
> and bay leaf. Spoon over chicken in cooker.
>
> 2. Cover and cook on low-heat setting for 6 hours or on high-heat setting
> for 3 hours.
>
> 3. Transfer chicken pieces to a serving bowl. Remove bay leaf from sauce
> in cooker; stir in the oil. Spoon sauce evenly over the chicken. Cover
> and let stand for 10 minutes to absorb flavors. To serve, spoon 1 teaspoon
> sauce over each drumstick. Discard remaining sauce.
>
> Test Kitchen Tip:
> To remove the chicken skin easily, use a paper towel to help grab the
> skin. If you use your fingers, the skin is very slippery and difficult
> to grab.
>
> Servings: 2
> Serving Size: 2 drumsticks and 1 teaspoon sauce
> Nutrition per Serving:
> 209 Calories, 9g Total Fat, 98mg Cholesterol, 2g Saturated Fat,
> 2g Monosaturated Fat, 2g Polyunsaturated Fat, 27g Protein,
> 3g Carbs, 2g Total Sugar
>
> Diabetic Exchanges: 4 Lean Meats
>
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