MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Baked Herbed Chicken
 Categories: Diabetic, Poultry, Main dish
      Yield: 4 servings
 
      1 lb Chicken breast; boneless &        1/4 c  Lemon juice;
           -skinned                            2 ts Leaf tarragon; dried
      2 ts Virgin olive oil;                   2 ts Leaf basil; dried
      6 tb Dry white wine;                   1/2 ts Hot red pepper flakes;
 
  Preheat the oven to 350 degrees 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.
  
  Serve with Quinoa and Spaghetti Squash (Also in this file)
  Food Exchange per serving: 4 LOW/FAT MEAT EXCHANGES  CAL: 177
  CHO: 72 mg; CARBS: 1 g; PRO: 27 g; SODIUM: 68 mg; FAT: 5 g
  
  Source: Light and Easy Diabetes Cuisine by Betty Marks
  Brought to you and yours via Nancy O'Brion and her Meal-Master
 
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