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“I love this recipe because it’s quick and makes a great presentation,” writes Mary Kay Dixson from Catlin, Illinois. ”I have a large pot of herbs in my kitchen. A few snips here and there turn an ordinary dish into something extraordinary.”
This recipe is:
Quick
Nutritional Facts 1 serving (1 each) equals 158 calories, 14 g fat (5 g saturated fat), 35 mg cholesterol, 553 mg sodium, 2 g carbohydrate, trace fiber, 8 g protein.
Originally published as Herbed Chicken Breasts in Simple & Delicious January/February 2007, p31
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Aug. 17, 2009 by NinaH
I served this for 65 teenage boys and their leaders, I browned the chicken first and then put it into pans to bake for the final time. It was a huge hit, there was absolutely no leftovers. I used fresh herbs from my garden and the taste was unbeatable, thanks for the great recipe!
Reviewed on May. 18, 2009 by cookjan
Excellent recipe. Make enough for leftovers and try the leftovers in the "Chicke Noodle Casserole" from Quick Cooking submitted by Kay Pederson of Yellville, Arkansas. The flavor of the chicken really adds to the recipe. I will make this again!
Reviewed on Oct. 18, 2008 by Chris Recipes
This recipe is fantastic! I would double the sauce and include a little of the sauce over pasta (we had butternut squash stuffed ravioli with it) I cut the mustard down almost in half
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