Herbed Chicken Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
3 SMALL: CHICKEN BREASTS HALVED, SKIN REMOVED
1/2 tsp: SALT,
2 tsp: DRIED ROSEMARY,
1/4 tsp: PEPPER,
2: CHICKEN BOULLION CUBES,
1 cup: WATER,
1: PLACE CHICKEN IN NONSTICK BAKING DISH. 2. SEASON WITH SALT,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp