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  1. Chicken
  2. Diabetic
  3. Main Dish

Herbed Chicken

 

48

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
 

Ingredients

3 small chicken breast halves, boneless, skinless
*
½ teaspoon salt
2 teaspoons rosemary leaves
dried
¼ teaspoon black pepper
*
2 chicken bouillon cubes
*
1 cup water

Directions

  1. PLACE CHICKEN IN NONSTICK BAKING DISH.

    1. SEASON WITH SALT, ROSEMARY AND PEPPER.

  2. CRUMBLE BOULLION CUBES BETWEEN PIECES OF CHICKEN.

  3. ADD WATER, POURING INTO A CORNER OF PAN.

  4. COVER WITH FOIL; BAKE AT 350 DEGREES FOR 1 HOUR 6. UNCOVER AND BASTE WITH DRIPPINGS.

  5. BROWN UNDER THE BROILER BEFORE SERVING. EACH SERVING: ½ SMALL CHICKEN BREAST EACH SERVING MAY BE EXCHANGED FOR: 2 LOW-FAT MEAT

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 40g (1.4 oz)
Amount per Serving
Calories 10% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 198mg 8%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 0g
Vitamin A 0% • Vitamin C 0%
Calcium 1% • Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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