Post by April B. on Feb 20, 2003 7:35:15 GMT -6
Baked Herb Chicken
Diabetic
4 servings
1 lb Chicken breast; boneless & skinned
1/4 c Lemon juice;
2 tsp. Leaf tarragon; dried
2 tsp. Virgin olive oil;
2 tsp. Leaf basil; dried
6 Tbs. Dry white wine;
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 pepper flakes, turning chicken to coat both sides.
Cover dish with foil.
Bake 25 to 30 minutes, until chicken cooked through.
Serve with Spaghetti Squash
Food Exchange per serving: 4 LOW/FAT MEAT EXCHANGES CAL: 177 CHO:
72mg; CAR: 1g; PRO: 27g; SODIUM: 68mg; FAT: 5g;
Diabetic
4 servings
1 lb Chicken breast; boneless & skinned
1/4 c Lemon juice;
2 tsp. Leaf tarragon; dried
2 tsp. Virgin olive oil;
2 tsp. Leaf basil; dried
6 Tbs. Dry white wine;
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 pepper flakes, turning chicken to coat both sides.
Cover dish with foil.
Bake 25 to 30 minutes, until chicken cooked through.
Serve with Spaghetti Squash
Food Exchange per serving: 4 LOW/FAT MEAT EXCHANGES CAL: 177 CHO:
72mg; CAR: 1g; PRO: 27g; SODIUM: 68mg; FAT: 5g;
