Maple Chicken Strips
- 4 boneless skinless chicken breast halves
- 1/2 cup Atkins Sugar Free Pancake Syrup
- 2 teaspoons Dijon mustard
- 1 teaspoon dried herbes de Provence (or dried tarragon)
Cut each chicken breast half lengthwise into six strips.
Combine syrup, mustard and herbes de Provence in a resealable plastic bag. Add chicken. Refrigerate 4 hours up to overnight.
When ready to serve, heat oven to 350 degrees. Thread strips on metal or soaked bamboo skewers. Arrange on a broiler pan. Bake 20 minutes or until cooked through.
This recipe yields 24 servings.
Protein: 4.5 grams
Fat: 0.5 grams