Diabetic Baked Cajun Chicken


1-1/2 Pound To 2 lb chicken; meaty
(I prefer real onion)
(breasts, thighs, drumstick)
1/2 Dried thyme; crushed
Nonstick spray coating
1/4 Teaspoon Garlic salt;
2 Tablespoon Nonfat milk;
1/8 Teaspoon To 1/4 tsp. white pepper;
2 Tablespoon Onion powder;
1/8 Teaspoon To 1/4 tsp. black pepper;
.
Remove skin from chicken. Rinse chicken, pat dry. Spray a 13 by 9 by 2 inch
baking dish with nonstick coating. Arrange the chicken, meaty sides up, in
dish. Brush with milk. In small bowl mix onion powder, thyme, garlic salt,
white pepper, red pepper, and black pepper. Sprinkle over chicken. Bake in a
375 degree oven for 45 to 55 minutes or till the chicken is tender and no
longer pink.

Food Exchange per serving: 3 LEAN MEAT EXCHANGES CHO: 77g; PRO: 25g; FAT:
6g; CAL: 166

Source: Better Homes and Garden Diabetic Cookbook
Brought to you and yours via Nancy O'Brion and her Meal-Master
Home Cookin 4.8 Chapter: Diabetic
Servings: 4