|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|
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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