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    Chicken: Chicken and Vegetables

    Source of Recipe

    The No-Salt, Lowest Sodium cookbook

    List of Ingredients

    3 medium carrots, peeled and cut into 1 inch pieces
    3 yams, peeled and cut into 1/2 inch dice
    4 large red potatoes, cut into halves
    3 medium yellow onions, cut into quarters
    4 boneless skinless chicken breast halves
    lemon juice
    1 cup white wine
    rosemary sprigs

    Recipe

    Preheat the oven to 350�F. Put hte veggies on the bottom of a nonstick roasting pan. Put chicken into the pan -- either directly on the bottom or on top of the veggies. Squirt lemon juice on the chicken and cover with 1 cup white wine. Throw in some sprigs of fresh rosemary. Bake, uncovered, in the preheated oven for 2 hours.

 

 

 


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