Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 4 \N | Chicken breast halves |
| \N \N | Lemon juice |
| \N \N | Parsley |
| ½ cup | Oil |
| 2 tablespoons | Lemon juice |
| 1 tablespoon | Chopped parsley |
| 1 tablespoon | Chopped watercress |
| 1 tablespoon | Chopped green onion |
| 1 teaspoon | Savory |
| 1 teaspoon | Dill weed |
| 1 teaspoon | Tarragon |
| 1 teaspoon | Chervil |
| ¼ teaspoon | (equivalent) artificial sugar |
| 1½ teaspoon | Salt |
| \N \N | Freshly ground black pepper |
| 2 \N | Hard-boiled eggs; chopped |
Place each chicken breast on a layer of foil. Moisten with lemon juice and a sprig of parsley. Seal and bake at 350ø for 20 minutes or until done.
Cool. Beat together oil and lemon juice. Stir in all herbs and seasonings.
Fold in chopped eggs. Pour the sauce over the cold chicken. Calories: 405 per serving. Yield: 4 servings. LOW CALORIE
LOUISA BARKER,
TINA POE
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .