rosemary roasted chicken breasts (butter buds)
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- 1filed
- 2send
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- Lowfat
- Poultry
- Yield
- 6 servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Liquefied butter buds mix |
| ¼ cup | Dry white wine; or reduced sodium chicken broth |
| 1 tablespoon | Lemon juice |
| 1 tablespoon | Chopped fresh rosemary |
| 1 teaspoon | Salt-free garlic and herb seasoning blend |
| 24 ounces | Skinless chicken breast halves; see pantry note |
SAUCE
CHICKEN
PANTRY - Buy six 4-ounces chicken breast halves. Remove the skin.
PREHEAT oven to 425F. In a small bowl, combine all the ingredients for the sauce. Place the chicken in a roasting pan, brush both sides with the sauce. Roast 45 minutes or until cooked through, basting with any remaing mixture.
EACH: 150 cals, 26g protein, 1g carb, 4g fat (24% cff), 70mg sodium. 3 lean meat diabetic exchanges.
Recipe by: Savor the Flavor by Gail Becker, RD 1994 Posted to EAT-LF Digest by PatHanneman <kitpath@...> on Apr 09, 1999, converted by MM_Buster v2.0l.
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