Try this Herb-Roasted Chicken Breasts recipe, or contribute your own.
Suggest a better descriptionStuart just asked about chicken breasts and these are in the oven as we speak. They call for the breasts w/bone and skin but I use the bones/skinned breasts as they come packaged (in Israel) and its fine. Its pretty low-fat too. Youll need an oven plus a broiler/grill.
(N.B. I dont particularly like rosemary so tried this batch w/a combination of garlic-parsley-oregano-basil-thyme; I think you can be creative re: spices)
Preheat oven to 375 degrees. Arrange chicken in roasting pan. Sprinkle w/salt/pepper. Combine garlic w/spices in bowl. Rub mixture over breasts. Drizzle olive oil over chicken. Pour wine into bottom of pan. Bake until just cooked through, about 30 mins. Turn on broiler; remove chicken from juices; reserve. Broil until skin browns (or 4 mins if using chicken w/o skin). Serve warm w/juices poured over. Enjoy and shana tovah!
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Serving Size: 1 Serving (93g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 165 | ||
Calories from Fat: 83 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.2g | 12 % | |
Saturated Fat 2.5g | 12 % | |
Monounsaturated Fat 4.2g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 55.7mg | 17 % | |
Sodium 55.4mg | 2 % | |
Potassium 202mg | 5 % | |
Total Carbohydrate 0.7g | 0 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 0.6g | ||
Protein 18.3g | 26 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 165
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