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 pound Chicken breast ; boneless & skinned
2 teaspoons Virgin olive oil
6 tablespoons Dry white wine
1/4 cup Lemon juice
2 teaspoons Leaf tarragon ; dried
2 teaspoons Leaf basil ; dried
1/2 teaspoon 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





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