Herbed chicken

6 servings

Ingredients

Quantity Ingredient
3 SMALL CHICKEN BREASTS HALVED, SKIN REMOVED
½ teaspoon SALT
2 teaspoons DRIED ROSEMARY
¼ teaspoon PEPPER
2 CHICKEN BOULLION CUBES
1 cup WATER

Directions

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: ½ SMALL CHICKEN BREAST EACH SERVING MAY BE EXCHANGED FOR: 2 LOW-FAT MEAT

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