So, as you can tell, I could not come up with a name for this recipe that sounded interesting. I like to experiment from time to time and although my creations are sometimes flops and not something I would feed to a dog, occasionally, they are really good, but don’t look the nicest. I named this “Ugly Chicken” because it just happens to be just that kind of recipe, even though technically it could have been “Diabetic Dijon Mustard Chicken”.
Ugly Chicken is really good, smells and tastes wonderful, but it doesn’t exactly have visual appeal. This goes against everything I was taught in school about “we eat with our eyes first.” I hope you will not judge a chicken recipe by it’s cover because this is not only tasty, but also diabetic friendly.
- 4-6 Boneless, Skinless Chicken breasts
- ⅛ Cup Diet Coke
- ⅛ Cup Cooking Sherry
- ¾ Cup Dijon Mustard
- ¼ Cup Light Agave Syrup
- ¼ Cup Sugar free Maple Syrup
- Dash of Pepper
- Dash of Salt
- Dash of Italian Seasoning
- Cut away any excess fat and skin from chicken breasts. I do this every time as chicken fat honestly just kind of grosses me out and there is no need for the extra fat, anyway. Pre-heat your oven to 400 degrees F.
- Spray a non-stick spray into a glass baking dish and lay your chicken breast in flat. season breasts with a little bit of salt and pepper.
- In a medium bowl, mix together mustard, agave syrup, maple syrup, diet coke and cooking sherry.
- Pour over the chicken breasts. You will have a lot of extra sauce left, but it marinates the chicken as it cooks so this is a good thing.
- Leaving uncovered, bake in the oven for approximately 40-45 minutes. Chicken is done when a thermometer inserted in the thickest part reads 165 Degrees F.
While this may not yield the most appetizing looking dish, it is really delicious. I hope you give this bird a shot.