Baked Herberd Chicken Recipe

Ingredients

1 lb chicken breast, boneless & skinned
2 tsp virgin olive oil
6 tbsp dry white wine
1/4 cup lemon juice
2 tsp leaf tarragon, dried
2 tsp leaf basil, dried
1/2 tsp hot red pepper flakes


Directions

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


Servings: 4 servings

 

 

Baked Herberd Chicken Recipe brought to you by Recipe Ideas


Categories: Chicken; Poultry; Vegetable


The History of Recipes

Food historians have traced the existence of recipes far back into the distant past, certainly as far as early Egypt, and quite possibly further than that. Having said that, in the main part, these early cook books were just basic pictorial, hieroglyphic or cunieform recipes for preparing meals.

As we move into The time of the roman empire 25BC a roman called Apicius created a collection of scripts detailing recipes prepared by wealthy roman citizens. In his scrolls, he tells us how the meals of wealthy Romans were divided into starters, main course and afters, something that is very familiar to us today. This early Roman chef describes how the Roman cooks made use of many spices, including some that we all recognise such as bay, mint and asafoetida.

Over the following few hundred years, the upper classes competed to lay on the most extravagent meals, and because of this the best cooks and their recipes were much in demand. Nevertheless, it was during the nineteenth century that formal cookery and recipe publications really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to collating, testing, and writing down the recipes that were being prepared for the better households.

By the arrival of the 20th century, cookery books are highly popular mostly as a result of higher levels of literacy, more leisure time and having more disposable income.

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We hope you enjoy this Baked Herberd Chicken recipe.

 


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