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Try this Rosemary Roasted Chicken Breasts (Butter Buds) recipe, or contribute your own. "Low-fat" and "Brandnames" are two of the tags cooks chose for Rosemary Roasted Chicken Breasts (Butter Buds).
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PANTRY - Buy six 4-ounces chicken breast halves. Remove the skin. PREHEAT oven to 425F. In a small bowl, combine all the ingredients for the sauce. Place the chicken in a roasting pan, brush both sides with the sauce. Roast 45 minutes or until cooked through, basting with any remaing mixture. EACH: 150 cals, 26g protein, 1g carb, 4g fat (24% cff), 70mg sodium. 3 lean meat diabetic exchanges. Recipe by: Savor the Flavor by Gail Becker, RD 1994 Posted to EAT-LF Digest by PatHanneman
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