Serving a cool, crunchy vegetable slaw on top of hot baked chicken breasts is an interesting contrast in temperature and textures.
1/4 cup Dijon mustard
1/4 cup lemon juice
3 tablespoons maple syrup
1/3 teaspoon tarragon
1/4 teaspoon salt
4 skinless, boneless chicken breast halves (5 ounces each)
2 cups shredded carrots
1/4 cup chopped onion
1 Preheat the oven to 400°F. In a medium bowl, combine the mustard, lemon juice, maple syrup, tarragon, and salt.
2 Place the chicken in a baking pan just large enough to hold it in a single layer. Spoon 6 tablespoons of the mustard mixture over the chicken. Bake until the chicken is cooked through, about 20 minutes.
3 Meanwhile, to the mustard mixture remaining in the bowl, add the carrots and onion. Toss to combine. Serve the chicken with the carrot slaw on top. Makes 4 servings
per serving: calories 277, total fat 5.6g, saturated fat 1.2g, cholesterol 96mg, dietary fiber 2g, carbohydrate 20g, protein 37g, sodium 629mg
good source of: beta carotene, niacin, selenium, vitamin B6
Many of the recipes in this book contain off-the-shelf foods to help keep recipe prep effort to a minimuma benefit for your arthritic hands. However, some foodslike canned beanscan hike up sodium levels. If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for Arthritis Health, edited by John A. Flynn, M.D., F.A.C.P., F.A.C.R. and Lora Brown Wilder, Sc.D., M.S., R.D.