Baked Herbed Chicken
 
 
the serving size (24) is the number of "peices you will get -- not 
necessarily how many people it will feed. 
 
serving size: 4 
categories: main dish, poultry, diabetic 
 
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
 
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 
 
  food exchange per serving: 4 low/fat meat exchanges cal: 177 cho:
  72mg car: 1g; pro: 27g; sodium: 68mg; fat: 5g;
 
source: light and easy diabetes cuisine by betty marks brought to you and 
yours via 
nancy o'brion and her meal-master 
 
 
 
 
recipe_usa_gr...@yahoogroups.com 
contact recipe_usa_group-ow...@yahoogroups.com 
 
-- 
(ID: 1865) Mirror: rec.food.recipes: Thu, Jul 28, 2005


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