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“This scrumptious entrée is easy to prepare,” says Mildred Huffman of Lexington, Virginia. “The broth, served over rice and chicken, is absolutely delicious and the aroma while baking really creates an appetite.”
This recipe is:
Diabetic Friendly
Nutritional Facts 1 chicken breast half with 1/2 cup rice equals 290 calories, 4 g fat (1 g saturated fat), 78 mg cholesterol, 677 mg sodium, 28 g carbohydrate, 1 g fiber, 32 g protein. Diabetic Exchanges: 4 lean meat, 2 starch.
Originally published as Wine & Herb Baked Chicken in Cooking for 2 Summer 2009, p15
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Feb. 27, 2011 by fluffy213
This was pretty tasty. I made it with the red wine, not the chicken broth. The soy sauce definitely is the more powerful flavor in this, but I don't think that it is over powering. The flavors all blend well together. Served it over some brown rice which worked well. Also roasted some asparagus with olive oil and garlic to go along with it. Definitely looking forward to eating the leftovers for lunch this week!
Reviewed on Feb. 15, 2010 by tippicanoe27
Mildred is right about the aroma. I love making this dish as much for the anticipation as the actual eating enjoyment!
Reviewed on Mar. 14, 2009 by rfroh
Although it takes a bit longer to cook than I usually spend on a meal, the chicken came out moist and juicy - perfectly done and the sauce was delicious (even without wine). It reheats well the next day too!
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