Herbed Chicken
48
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
PLACE CHICKEN IN NONSTICK BAKING DISH.
- SEASON WITH SALT, ROSEMARY AND PEPPER.
CRUMBLE BOULLION CUBES BETWEEN PIECES OF CHICKEN.
ADD WATER, POURING INTO A CORNER OF PAN.
COVER WITH FOIL; BAKE AT 350 DEGREES FOR 1 HOUR 6. UNCOVER AND BASTE WITH DRIPPINGS.
BROWN UNDER THE BROILER BEFORE SERVING. EACH SERVING: ½ SMALL CHICKEN BREAST EACH SERVING MAY BE EXCHANGED FOR: 2 LOW-FAT MEAT
Nutrition Facts
Serving Size 40g (1.4 oz)