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Chicken and Herbs Recipe

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Judy Sargent of Rome, New York sent the recipe for this moist and tender chicken. Nicely seasoned with a variety of herbs, it's easy to prepare...but seems special enough for company.

This recipe is:

Healthy

Diabetic Friendly

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Chicken and Herbs Recipe

Prep: 10 min. Bake: 30 min.

Yield: 4 Servings

10 30 40

Ingredients

4 bone-in chicken breast halves (2 pounds)
2 tablespoons olive oil
1 tablespoon grated onion
2 garlic cloves, minced
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon coarsely ground pepper
1/4 teaspoon rubbed sage
1/8 teaspoon dried marjoram
1/8 teaspoon hot pepper sauce
4-1/2 teaspoons minced fresh parsley

Directions

Arrange chicken in an 11-in. x 7-in. baking dish coated with cooking spray. Whisk together the oil, onion, garlic, thyme, salt, rosemary, pepper, sage, marjoram and hot pepper sauce. Pour over chicken.
Bake, uncovered, at 425° for 30-40 minutes or until a meat thermometer reads 170°, basting occasionally. Remove and discard skin from chicken. Sprinkle with parsley. Drizzle with juice. Yield: 4 servings.

Nutritional Analysis: One serving (1 chicken breast half with 1 tablespoon juice) equals 240 calories, 11 g fat (2 g saturated fat), 90 mg cholesterol, 373 mg sodium, 1 g carbohydrate, trace fiber, 33 g protein. Diabetic Exchanges: 4 lean meat, 1 fat.

Originally published as Chicken and Herbs in Light & Tasty December/January 2004, p49

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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