MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Baked Herberd Chicken
  Categories: Diabetic, Poultry, Main dish
       Yield: 4 servings
  
       1 lb Chicken breast; boneless &        1/4 c  Lemon juice;
            -skinned                            2 ts Leaf tarragon; dried
       2 ts Virgin olive oil;                   2 ts Leaf basil; dried
       6 tb Dry white wine;                   1/2 ts Hot red pepper flakes;
  
   Preheat the oven to 350 degrees. Trim any fat from chicken breast and
   pound lightly between two sheets of waxed paper to flatten.  Coat
   with olive oil and place in a baking dish.  Add wine, lemon juice,
   herbs and and pepper flakes, turning chicken to coat both sides.
   Cover dish with foil. Bake 25 to 30 munutes, until chicken cooked
   through.
   
   Serve with Quinoa and Spaghetti Squash (Also in this file)
   Food Exchange per serving: 4 LOW/FAT MEAT EXCHANGES  CAL: 177  CHO:
   72mg; CAR: 1g; PRO: 27g; SODIUM: 68mg; FAT: 5g;
   
   Source: Light and Easy Diabetes Cuisine by Betty Marks
   Brought to you and yours via Nancy O'Brion and her Meal-Master
  
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