No Count
Serves
4
Full
Choice 2 pts per serving
2
tbsp American Barbecue seasoning
1
tbsp gorund paprika
1
tsp dried thyme
4
x 115g boneless, skinless chicken breasts
frylight
4
large beefsteak tomatoes, finely chopped
1
small red onion, finely chopped
2
tbsp fresh chopped coriander
2
tsp red wine vinegar
1
tsp Splenda
salt
& pepper
Mix
the spices and place on a plate. Dip the chicken into the spices to coat
lightly on both sides.
Heat
a ridged pan until hot, spray the chicken with frylight on both sides and place
int the pan. Cook for 7 mins then turn and cook for another 8 mins until
cooked through.
Meanwhile
mix the tomato and onion with the rest of the ingredients. Set aside.
Shred
the chicken into bite sized pieces and serve with the tomato and onion relish
and a green salad.
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