4 oz. Chicken, broiler/fryer, breast, w/o skin, roasted
2 Teaspoons of light Mayonnaise
2 Tablespoons of nonfat Sour Cream
2 Teaspoons of Dijon Mustard or Grey Poupon
1 Teaspoon of lemon juice

1. Preheat oven to 375°F.
2. In a small bowl, combine mustard, mayonnaise, sour cream and lemon juice; mix well.
3. Brush 1/2 of the mustard sauce on chicken and place in a shallow baking pan coated with non-stick cooking spray.
4. Bake chicken for 25 to 30 minutes, or until chicken is no longer pink inside.
5. Serve chicken topped with remaining mustard sauce.

Marinating and/or the use of (low fat, low calorie) sauces helps to soften protein sources and make them more band-friendly, improving diet tolerance.

Engage in mindful eating to ensure that you are chewing each bite well, taking eraser-sized bites and eating (and drinking) slowly. Stop eating at the first sign of fullness.

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