| 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 |
tb |
Lemon juice |
| 1 |
tb |
Chopped fresh rosemary |
| 1 |
ts |
Salt-free garlic and herb seasoning blend |
| 24 |
oz |
Skinless chicken breast halves; see pantry note |
INSTRUCTIONS
SAUCE
CHICKEN
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.
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