Baked Herbed Chicken
- 1 pound(s) chicken breast(s); skinless, boneless
- 2 teaspoon(s) olive oil
- 6 tablespoon(s) white wine
- 1/4 cup(s) lemon juice
- 2 teaspoon(s) tarragon; dried
- 2 teaspoon(s) basil; dried
- 1/2 teaspoon(s) red pepper flakes
Preheat the oven to 350°F. 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.
Contributor: Light and Easy Diabetes Cuisine by Betty Marks
Yield: 4 servings