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| h2u > Health Library |
Balsamic ChickenAdapted from CooksAid.com | Serving Size | ½ of recipe | | Calories | 222 | | Total Fat | 8.5 g | | Saturated Fat | 1.5 g | | Sodium | 467 mg | | Total Carbohydrate | 7 g | | Dietary Fiber | 0.5 g | | Protein | 28 g |
| Ingredients | Measures |
|---|
| Boneless, skinless chicken breast halves
| 2 | | Reduced-sodium chicken broth
| ¼ cup | | Salt
| ¼ teaspoon | | Freshly ground pepper to taste
| | Boiling water
| 1 cup | | Raisins
| 2 tablespoons | | Olive oil
| 1 tablespoon | | Balsamic vinegar
| 1 tablespoon | | Dried tarragon
| 1 teaspoon | | Zest of ½ lemon |
- Directions
- Preheat oven to 350ºF.
- Flatten chicken to about a 1-inch thickness with a rolling pin or your fist. Place chicken in a baking dish, drizzle with broth, and season with salt and pepper.
- Bake chicken for about 20 minutes, until it is cooked through.
- Meanwhile, in a small bowl, cover raisins with boiling water. Let the raisins stand for 15 minutes, until they are plump, and then drain.
- In a medium bowl, whisk together oil, vinegar, tarragon, and the lemon zest. Stir in the raisins.
- Arrange chicken over a green salad, drizzle with dressing, and serve.
5 very lean meats; 1.5 fats Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition. Copyright © EBSCO Publishing. All rights reserved. |
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