Friday, February 5, 2010

Chicken Breasts Supreme

Chicken Breasts Supreme


1/2 cup cornflake crumbs
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1/4 teaspoon salt (optional)
1/8 teaspoon ground black pepper
2 pounds skinless, boneless chicken breasts
1/2 cup sliced onion
1/2 cup fat-free chicken broth*
1/2 cup dry white wine, vermouth or chicken broth
2 cups mushrooms, sliced

Preheat oven to 375 F. Mix cornflake crumbs, thyme, sage, salt and pepper in a plastic bag. Place a couple of chicken breasts at a time in the plastic bag and shake to coat evenly. Arrange chicken in a 9- by 13-inch baking pan that has been sprayed with nonstick cooking spray.

Spray a skillet with nonstick cooking spray and sauté onions. Add broth and wine. Bring to a boil. Pour around chicken. Bake, uncovered, for 30 minutes.

Meanwhile, in the same skillet, sauté mushrooms. Arrange mushrooms around the chicken after it has cooked for 30 minutes. Bake an additional 10 minutes or until chicken is no longer pink. Serves: 8.

Nutritional Information. Carb servings: 1/2; Exchanges: 1/2 starch, 3 lean meat

Nutrient Analysis. Calories 162; total fat 1g; saturated fat 0g; cholesterol 65mg; sodium 138mg; total carbohydrate 6g; dietary fiber 0g; sugars 1g; protein 27g

*Sodium is figured for reduced sodium.

Source: Quick & Healthy Recipes and Ideas, 3rd Edition, ©2008 Brenda J. Ponichtera, R.D.

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