Stuart 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|
|Calories from Fat: 83 (50%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 165
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