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BAKED HERBED CHICKEN




Source of Recipe


Light and Easy Diabetes Cuisine by Betty
Exchanges
Servings 4

1 lb. Chicken breast; boneless & skinned
2 tsp. Virgin olive oil
6 tbsp. Dry white wine
1/4 cup Lemon juice
2 tsp. Leaf tarragon; dried
2 tsp. Leaf basil; dried
1/2 tsp. Hot red pepper flakes

Preheat the oven to 350�F. 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 minutes, until chicken cooked through.

Food Exchange per serving: 4 LOW/FAT MEAT EXCHANGES ++++ CAL: 177; CHOL: 72mg; CARB: 1g; PRO: 27g; SODIUM: 68mg; FAT: 5g;