Ingredients
3-4 oz. raw chicken
1 TB Dijon mustard
1 pkgSplenda
½ tsp. poppy seeds
¼ tsp. pepper
1 TB Dijonnaise
2 tsp. lemon juice
Instructions
Cook chicken as for “seasoned chicken”. Combine remaining ingredients and top with cooked chicken.
Menu: VLCD 700 Days 1-4, 5-9, 10-14, and Mainstay Dinner, LCD 1000 Days 1-4, 5-9, 10-14, and Mainstay Lunch or Dinner, PhysiciansFast Dinner, LFHE 900, 1000, 1500
Recipe provieded by PWLC Lincoln http://pwlclincoln.com/