Baked Herberd Chicken

Title:
Baked Herberd Chicken

Yield:
4 Servings

Categories:
Diabetic,
Poultry,
Main
Dishes




Ingredients:





     1 lb Chicken breast; boneless &


          -skinned


     2 ts Virgin olive oil;


     6 tb Dry white wine;


   1/4 c  Lemon juice;


     2 ts Leaf tarragon; dried


     2 ts Leaf basil; dried


   1/2 ts 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 (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 Betty Marks


 Brought to you and yours via Nancy O'Brion and her Meal-Master


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip