Recipe - Rosemary Roast Potatoes With Garlic

SAUCE
One fourth cup Liquefied butter buds mix
One fourth cup Dry white wine; or reduced
sodium chicken broth
1 tablespoon Lemon juice
1 tablespoon Chopped fresh rosemary
1 teaspoon Saltfree garlic and herb
seasoning blend

CHICKEN
24 ounce Skinless chicken breast
halves; see pantry note

PANTRY Buy six 4ounces 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 EATLF Digest by PatHanneman kitpath@earthlink.net on Apr 09,
1999, converted by MM_Buster v2.0l.