| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Diabetic, Main dish, Poultry |
6 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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