Herbed Chicken
Yield: 6 servings
3 SMALL CHICKEN BREASTS 1/4 ts PEPPER
-HALVED, SKIN REMOVED 2 CHICKEN BOULLION CUBES
1/2 ts SALT 1 c WATER
2 ts DRIED ROSEMARY
1. PLACE CHICKEN IN NONSTICK BAKING DISH. 2. SEASON WITH SALT,
ROSEMARY AND PEPPER. 3. CRUMBLE BOULLION CUBES BETWEEN PIECES OF
CHICKEN. 4. ADD WATER, POURING INTO A CORNER OF PAN. 5. COVER WITH
FOIL; BAKE AT 350 DEGREES FOR 1 HOUR 6. UNCOVER AND BASTE WITH
DRIPPINGS. 7. BROWN UNDER THE BROILER BEFORE SERVING.
EACH SERVING: 1/2 SMALL CHICKEN BREAST EACH SERVING MAY BE
EXCHANGED FOR: 2 LOW-FAT MEAT
443 SMALL CHICKEN BREASTS 1/4 ts PEPPER
-HALVED, SKIN REMOVED 2 CHICKEN BOULLION CUBES
1/2 ts SALT 1 c WATER
2 ts DRIED ROSEMARY
1. PLACE CHICKEN IN NONSTICK BAKING DISH. 2. SEASON WITH SALT,
ROSEMARY AND PEPPER. 3. CRUMBLE BOULLION CUBES BETWEEN PIECES OF
CHICKEN. 4. ADD WATER, POURING INTO A CORNER OF PAN. 5. COVER WITH
FOIL; BAKE AT 350 DEGREES FOR 1 HOUR 6. UNCOVER AND BASTE WITH
DRIPPINGS. 7. BROWN UNDER THE BROILER BEFORE SERVING.
EACH SERVING: 1/2 SMALL CHICKEN BREAST EACH SERVING MAY BE
EXCHANGED FOR: 2 LOW-FAT MEAT
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