Rosemary Roasted Chicken Breasts (butter Buds)

I find you grow more and more famous in the learned world. As you have made a pretty considerable progress in the mysteries of electricity, I would now humbly recommend to your diligent, unprejudiced pursuit and study, the mystery of the new birth. It is a most important, interesting study; and, when mastered, will richly answer and repay you for all your pains. One, at whose bar we are shortly to appear, hath solemnly declared, without it we cannot enter the kingdom of heaven. You will excuse this freedom. I must have something of Christ in all my letters.

George Whitefield

CATEGORY	CUISINE	TAG	YIELD
Meats		1filed, 2send, Brandnames, Lowfat, Poultry	6	Servings

INGREDIENTS

1/4	c	Liquefied butter buds mix
1/4	c	Dry white wine, or reduced
		sodium chicken broth
1	T	Lemon juice
1	T	Chopped fresh rosemary
1	t	Salt-free garlic and herb
		seasoning blend
24	oz	Skinless chicken breast
		halves see pantry note

INSTRUCTIONS

PANTRY - Buy six 4-ounces chicken breast halves. Remove the skin.
PREHEAT oven to 425F. In a small bowl, combine all the ingredients  for
the sauce. Place the chicken in a roasting pan, brush both sides  with
the sauce. Roast 45 minutes or until cooked through, basting  with any
remaing mixture.  EACH: 150 cals, 26g protein, 1g carb, 4g fat (24%
cff), 70mg sodium.  3 lean meat diabetic exchanges.  Recipe by: Savor
the Flavor by Gail Becker, RD 1994  Posted to EAT-LF Digest by
PatHanneman <kitpath@earthlink.net> on Apr  09, 1999, converted by
MM_Buster v2.0l.

A Message from our Provider:

“Jesus: so far ahead of his time that we’re still no closer to catching up”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 188 Calories From Fat: 37 Total Fat: 4.1g Cholesterol: 96.4mg Sodium: 84mg Potassium: 294.8mg Carbohydrates: <1g Fiber: <1g Sugar: <1g Protein: 35.2g