| previous | next |
Title: Herbed Chicken
Categories: Diabetic Entree Poultry
Yield: 6 Servings
| 3 | SMALL CHICKEN BREASTS HALVED, SKIN REMOVED | |
| 1/2 | ts | SALT |
| 2 | ts | DRIED ROSEMARY |
| 1/4 | ts | PEPPER |
| 2 | CHICKEN BOULLION CUBES | |
| 1 | c | WATER |
1. PLACE CHICKEN IN NONSTICK BAKING DISH. 2. SEASON WITH SALT, ROSEMARY AND PEPPER. 3. CRUMBLE BOULLION CUBES BETWEEN PIECES OF CHICKEN. 4. ADD WATER, POURING INTO A CORNER OF PAN. 5. COVER WITH FOIL; BAKE AT 350 DEGREES FOR 1 HOUR 6. UNCOVER AND BASTE WITH DRIPPINGS. 7. BROWN UNDER THE BROILER BEFORE SERVING.
EACH SERVING: 1/2 SMALL CHICKEN BREAST EACH SERVING MAY BE EXCHANGED FOR: 2 LOW-FAT MEAT
| previous | next |