1 lb Chicken breast; boneless &
-skinned 2 ts Virgin olive oil;
6 tb Dry white wine;
1/4 c Lemon juice;
2 ts Leaf tarragon; dried
2 ts Leaf basil; dried
1/2 ts Hot red pepper flakes;
Preheat the oven to 350 degrees. Trim any fat from chicken breast and pound lightly between two sheets of waxed paper to flatten. Coat with olive oil and place in a baking dish. Add wine, lemon juice, herbs and and pepper flakes, turning chicken to coat both sides. Cover dish with foil. Bake 25 to 30 munutes, until chicken cooked through. Serve with Quinoa and Spaghetti Squash (Also in this file) Food Exchange per serving: 4 LOW/FAT MEAT EXCHANGES CAL: 177 CHO: 72mg; CAR: 1g; PRO: 27g; SODIUM: 68mg; FAT: 5g;
Source: Light and Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O’Brion and her Meal-Master