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Add a photoMakes a lovely, flavorful Sunday meal for a family! We love this served with brown rice, a side vegetable.
Ingredientes
- 4 (Halved) Chicken Breasts
- 2 Lemons (sliced)
- 1 Red onion Sliced
- Salt and Black Pepper, to taste
- One teaspoon Sage
- One Teaspoon Rosemary
- One teaspoon Thyme
- One teaspoon Oregano
- 1-1/4 cups Chicken Stock (low sodium-or sub Chicken Broth)
- 2 Tablespoon Butter (cut up into small cubes)
Direcciones
- Pre Heat Oven 375 F
- Soak Chicken Breasts in cold water and 2 tablespoons white distilled vinegar (for 15 minutes)
- In a small bowl add ground sage, rosemary, thyme, oregano, salt and black pepper mix with a fork, (many times I use fresh Herbs from my garden-ground is fine to use in this recipe).
- In a non stick 9x12x3 baking dish add Chicken Stock (or broth) set aside.
- Slice red onion, slice lemons
- Rinse and drain Chicken Breasts and add into the baking dish, add sliced onions, lemons, add herb mixture onto each chicken breasts, add cubes of butter on top.
- Cover tightly with aluminum foil and bake for 30 minutes, remove foil and continue baking 6-8 minutes longer.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 307g | |
| Recipe makes 4 servings | |
| Calories 332 | |
| Calories from Fat 173 | 52% |
| Total Fat 19.3g | 24% |
| Saturated Fat 7.54g | 30% |
| Trans Fat 0.17g | |
| Cholesterol 104mg | 35% |
| Sodium 157mg | 7% |
| Potassium 487mg | 14% |
| Total Carbs 8.2g | 2% |
| Dietary Fiber 1.5g | 5% |
| Sugars 3.99g | 3% |
| Protein 31.39g | 50% |
