Heart Healthy Recipes

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[#4e3124][size 2][size 4]H[/size]ERB-[size 4]C[/size]RUSTED [size 4]C[/size]HICKEN [size 4]B[/size]REASTS
Serves 6; 1 breast per serving[/size][/#4e3124] [font "Times"]Vegetable oil spray

6 boneless, skinless chicken breasts (about 4 ounces each), all visible fat removed

1 tablespoon lemon juice

1 teaspoon dried rosemary, crushed

1 teaspoon dried oregano, crumbled

1 teaspoon dried sage, crumbled

1/4 teaspoon cracked black pepper
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[font "Times"]Lightly spray roasting pan or casserole dish with vegetable oil spray. Rinse chicken and pat dry with paper towels. Arrange chicken in pan.

Combine remaining ingredients except pepper and rub well on each breast. Sprinkle with pepper. Refrigerate, uncovered, for at least 1 hour. For even more flavor, marinate the chicken overnight.



Preheat oven to 3500 F.

Bake the chicken, uncovered, for 35 to 40 minutes, or until juices run clear when breasts are pierced with a knife. Serve with any pan juices.
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[font "Times"]Calories: 134[/font]
[font "Times"]Protein: 25 g[/font]
[font "Times"]Carbohydrates: 0 g[/font]
[font "Times"]Total Fat: 3 g[/font]
[font "Times"]Saturated Fat: 1 g[/font]
[font "Times"]Polyunsaturated Fat: 1 g[/font]
[font "Times"]Monounsaturated Fat: 1 g[/font]
[font "Times"]Cholesterol: 62 mg[/font]
[font "Times"]Sodium: 57 mg[/font]