Baked Herberd Chicken

Name: Baked Herberd Chicken
Yield: 4
Cuisine: Fusion
Ingredients: chicken breasts; olive oil, extra-virgin; white wine; lemon juice; tarragon leaves; basil; red pepper flakes

Yield

4 servings

Prep

15 min

Cook

30 min

Ready

45 min

Trans-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