Low Carb Baked Chicken Breasts in Wine
Serving Size : 6
Source: Woman's Day, April 1979
6 boneless skinless chicken breast halves
salt and pepper -- to taste
1/2 cup dry white wine
3/4 tsp tarragon
1 lg garlic clove -- crushed
3 tbsp grated Parmesan cheese -- up to 4 tbsp
paprika
Season chicken pieces with salt and pepper. Mix together wine,
tarragon and garlic. Add chicken to wine mixture and marinate at room
temperature for 1 hour, turning occasionally. Chicken can also be
marinated in double plastic bags overnight in refridgerator. Place
chicken pieces in greased baking dish. Pour marinade over top.
Sprinkle with cheese and very lightly with paprika. Bake uncovered at
350F-180C for about 30 minutes or until cooked through.
Per Serving (excluding unknown items): 156 Calories; 2g Fat (14.8%
calories from fat); 28g Protein; 1g Carbohydrate; trace Dietary
Fiber; 70mg Cholesterol; 124mg Sodium.
Serving Size : 6
Source: Woman's Day, April 1979
6 boneless skinless chicken breast halves
salt and pepper -- to taste
1/2 cup dry white wine
3/4 tsp tarragon
1 lg garlic clove -- crushed
3 tbsp grated Parmesan cheese -- up to 4 tbsp
paprika
Season chicken pieces with salt and pepper. Mix together wine,
tarragon and garlic. Add chicken to wine mixture and marinate at room
temperature for 1 hour, turning occasionally. Chicken can also be
marinated in double plastic bags overnight in refridgerator. Place
chicken pieces in greased baking dish. Pour marinade over top.
Sprinkle with cheese and very lightly with paprika. Bake uncovered at
350F-180C for about 30 minutes or until cooked through.
Per Serving (excluding unknown items): 156 Calories; 2g Fat (14.8%
calories from fat); 28g Protein; 1g Carbohydrate; trace Dietary
Fiber; 70mg Cholesterol; 124mg Sodium.
