Baked Herbed Chicken
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| the serving size (24) is the number of "peices you will get -- not |
| necessarily how many people it will feed. |
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| serving size: 4 |
| categories: main dish, poultry, diabetic |
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| 1 lb. | chicken breast ; boneless & skinned |
| 2 tsp | virgin olive oil |
| 6 Tbsp | dry white wine |
| 1/4 cup | lemon juice |
| 2 tsp | leaf tarragon ; dried |
| 2 tsp | leaf basil ; dried |
| 1/2 tsp | hot red pepper flakes |
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| preheat the oven to 350 degrees. trim any fat from chicken breast and |
| pound lightly between two sheets of waxed paper to flatten. coat |
| with olive oil and place in a baking dish. add wine, lemon juice, |
| herbs and and pepper flakes, turning chicken to coat both sides. |
| cover dish with foil. bake 25 to 30 munutes, until chicken cooked |
| through. serve with quinoa and spaghetti squash |
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| | food exchange per serving: 4 low/fat meat exchanges cal: 177 cho: |
| | 72mg car: 1g; pro: 27g; sodium: 68mg; fat: 5g; |
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| source: light and easy diabetes cuisine by betty marks brought to you and |
| yours via |
| nancy o'brion and her meal-master |
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| recipe_usa_gr...@yahoogroups.com |
| contact recipe_usa_group-ow...@yahoogroups.com |
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| (ID: 1865) Mirror: rec.food.recipes: Thu, Jul 28, 2005 |