Baked Herberd Chicken
Yield
4 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
chicken breasts
boneless, skinless |
|
| 2 | teaspoons |
olive oil, extra-virgin
|
|
| 6 | tablespoons |
white wine
|
|
| ¼ | cup |
lemon juice
|
|
| 2 | teaspoons |
tarragon leaves
|
|
| 2 | teaspoons |
basil
dried |
*
|
| ½ | teaspoon |
red pepper flakes
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
chicken breasts
boneless, skinless |
|
| 1E+1 | ml |
olive oil, extra-virgin
|
|
| 9E+1 | ml |
white wine
|
|
| 59 | ml |
lemon juice
|
|
| 1E+1 | ml |
tarragon leaves
|
|
| 1E+1 | ml |
basil
dried |
*
|
| 2.5 | ml |
red pepper flakes
|
|
Directions
Preheat the oven to 350℉ (180℃). Trim any fat from chicken breast and pound lightly between two sheets of waxed paper to flatten. Coat with olive oil and place in a baking dish . Add wine, lemon juice, herbs and and pepper flakes, turning chicken to coat both sides.
Cover dish with foil. Bake 25 to 30 munutes, until chicken cooked through.
Serve with Quinoa and Spaghetti Squash
