Baked Herberd Chicken
- Main Ingredient: Chicken Squash
- Course: Various Main Dishes
- Dietary: Diabetic
- Yield:
Baked Herberd Chicken ingredients
- 1 lb chicken breast; boneless & skinned
- 2 t Virgin olive oil
- 6 T Dry white wine
- 1⁄4 c Lemon juice
- 2 t Leaf tarragon; dried
- 2 t Leaf basil; dried
- 1⁄2 t Hot red pepper flakes;
Cooking Baked Herberd Chicken
1. Preheat the oven to 350 degrees.
2. Trim any fat from chicken breast and pound lightly between two sheets of waxed paper to flatten.
3. Coat with olive oil and place in a baking dish.
4. Add wine, lemon juice, herbs and and pepper flakes, turning chicken to coat both sides.
5. Cover dish with foil.
6. Bakei 25 to 30 munutes, until chicken cooked through.
7. Serve with quinoa and Spaghettii Squash (Also in this file) 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 Bettyi Marks.
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