Dieting 101

The Glycaemic Index Diet
The gi (or glycaemic index) diet is linked to the glycaemic index, a list showing types of food and a score illustrating the ease with which the carbs of the food type gets converted to sugar in your body. The claim is that slow release food types (ie those foods with a low Glycaemic index score), keep you feeling full longer and help to consume fewer food without feeling you are always hungry.
It is also extremeley useful for folk with diabetes, as the low GI types of food are useful in controlling increases in blood glucose secretion.

Chicken Breasts a La Budapest

	Category	Main Meal Recipes
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Ingredients And Procedures

5 whole chicken breasts

1/2 cup butter

Salt and freshly ground pepper -- to taste 4 green onions and green tops -- chopped

3 cloves garlic -- sliced

1 cup sour cream

1 teaspoon Worcestershire sauce

2 tablespoons fine dried bread crumbs

1 teaspoon Hungarian paprika

1/2 cup dry white wine

Parsley sprigs -- for garnish

Preheat oven to 375 degrees. Cut each chicken breast in half lengthwise. Remove skin and bones. Pat breasts dry with paper towels. In a large baking dish, melt butter. Arrange breast halves side by side in dish, fleshy side down. Sprinkle with salt and pepper, turn breasts over, and sprinkle other side. Distribute onion and garlic evenly among and beneath breasts. In a small bowl stir together sour cream, Worcestershire sauce, salt, and pepper. Pour over chicken breasts to cover completely. Sprinkle with bread crumbs and paprika Bake chicken 30 minutes. Add half of the wine, pouring it in along edge of dish. Bake chicken another 20 minutes and add the remaining wine, again pouring it along edge of dish. Continue baking chicken until tender (15 to 30 minutes).

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<h1>Chicken Breasts a La Budapest</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>5 whole chicken breasts <P>1/2 cup butter <P>Salt and freshly ground pepper -- to taste 4 green onions and green tops -- chopped <P>3 cloves garlic -- sliced <P>1 cup sour cream <P>1 teaspoon Worcestershire sauce <P>2 tablespoons fine dried bread crumbs <P>1 teaspoon Hungarian paprika <P>1/2 cup dry white wine <P>Parsley sprigs -- for garnish <P>Preheat oven to 375 degrees. Cut each chicken breast in half lengthwise. Remove skin and bones. Pat breasts dry with paper towels. In a large baking dish, melt butter. Arrange breast halves side by side in dish, fleshy side down. Sprinkle with salt and pepper, turn breasts over, and sprinkle other side. Distribute onion and garlic evenly among and beneath breasts. In a small bowl stir together sour cream, Worcestershire sauce, salt, and pepper. Pour over chicken breasts to cover completely. Sprinkle with bread crumbs and paprika Bake chicken 30 minutes. Add half of the wine, pouring it in along edge of dish. Bake chicken another 20 minutes and add the remaining wine, again pouring it along edge of dish. Continue baking chicken until tender (15 to 30 minutes). <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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