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Herbed Chicken

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Submitted by teresajean

Ingredients

½ 2.5
TEASPOON ML SALT
2 1E+1
TEASPOONS ML ROSEMARY LEAVES
dried
¼ 1.3
TEASPOON ML BLACK PEPPER
1 237
CUP ML 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 Arrow up button

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Nutrition Facts

Serving Size 40g (1.4 oz)
Amount per Serving
Calories 1 0% 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?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
 
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