| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Swiss | Chicken/tur, Low fat, Main dishes | 4 | servings |
INGREDIENTS
| 2 | Skinless Boneless Chicken Breasts | |
| 2 | Lemons | |
| 1/4 | c | Unbleached White Flour |
| 1/2 | ts | Paprika |
| 1/4 | ts | Salt |
| 1/4 | ts | Freshly Ground Pepper |
| 1/2 | c | Nonfat Chicken Broth |
| 1 | ts | Malt Syrup |
| 1 | ts | Crushed Dried Rosemary; Or 1 Tbsp Chopped Fresh Rosemary |
INSTRUCTIONS
Glen's Note: These three recipes were posted as a meal by Reggie. Lemon Rosemary Chicken, Garlic Lover's Potatoes, Swiss Chard Topped W/ Marinated Portobello Mushrooms. This was a very good meal!! If you eat the Swiss Chard as part of a meal it will fall into a low enough CFF percentage. Marinating chicken breasts in lemon juice produces the most tender, succulent meat imaginable. Hot or cold, this is excellent. Halve the chicken breasts and put into a glass or stainless-steel bowl. Juice the lemons, strain to remove seeds, and pour the juice over the chicken. Cover with plastic wrap and store in the refrigerator for a minimum of 4 hrs and a maximum of 12. Remove the chicken from the bowl and discard the lemon juice. Put the flour, paprika, salt and pepper in a plastic bag and shake to mix. Add chicken, one piece at a time, and shake until well coated with flour. Place chicken in a baking pan or oven-proof casserole and bake in a preheated 375F oven for 20 min. Remove the baking pan from the oven, pour in the combined chicken stock, malt syrup and rosemary, and return to the oven. Bake for another 15 min. If a sauce is desired, place the chicken on a warm plate, put the baking pan with juices on the stove top, and boil at a high heat for about 4 min, stirring frequently, until the volume is reduced by half. Pour over the chicken and serve. Serves 4 This has wonderful flavor and didn't take that much prep time. Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@reggie.com> NOTES : Cal 144.1g Total Fat 1.7g Sat Fat 0.4g Carb 13.7g Fib 0.4g Pro 21.1g Sod 229mg CFF 9.8% Recipe by: Enlightened Classics Cookbook Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Jan 20, 1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“A lot of kneeling will keep you in good standing.”