| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chicken, And, Turkey, Entrees | 6 | servings | |
INGREDIENTS
| 40 | Cloves garlic; peeled | |
| 2 | lg | Onions; thinly sliced |
| 3 | tb | Lowfat chicken broth |
| 6 | Boned and skinned chicken breast halves | |
| 1/4 | c | Dry white wine |
| 1/2 | ts | Paprika |
| 1/2 | ts | Dried thyme |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
INSTRUCTIONS
Place garlic, onions, and chicken broth in a large glass measuring cup and microwave on high for 7 minutes. Meanwhile, arrange chicken in a 13 inch round microwave-safe baking dish. Sprinkle chicken with wine and season with paprika, thyme, salt, and pepper. Spoon garlic cloves and cooked onions along with any juices between pieces of chicken. Microwave on high for 25-28 minutes (7 minutes/pound of chicken), until no longer pink, but still juicy. Turn chicken pieces as necessary to prevent uneven cooking. Per serving: 153.7 calories; 1.3 g fat (8.1% calories from fat); 22.6 g protein; 11.2 g carbohydrate; 51 mg cholesterol; 257 mg sodium Recipe by: Helen Wilfehrt (modified) Posted to EAT-LF Digest by Joanne McAndrews <jmca@ibm.net> on Jan 25, 1999, converted by MM_Buster v2.0l.
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