Chicken Breasts With Lemon And Tarragon

Categories:
main dish, poultry, low fat, chicken

4 chicken breast halves
1 garlic clove
1 teaspoon oil
2 teaspoons tarragon
1/4 cup lemon juice
Freshly-ground black pepper; to taste
lemon slices; for garnish

Preheat oven to 450 degrees. Rub each chicken breast with the cut side of a garlic clove. Loosen the skin from the breasts. Dab fingers in oil and rub between the skin and chicken flesh. Put tarragon under the skin and pour in lemon juice. Place skin-side up on roasting pan, top with pepper. Roast for 30 minutes or until chicken is done. Garnish with lemon slices. This recipe yields 4 servings. Nutritional Analysis Per Serving: Calories 210; Fat (grams) 9; Percent calories from fat 38; Percent polyunsaturated 8; Percent saturated 13; Percent monounsaturated 17; Cholesterol (milligrams) 85; Sodium (milligrams) 70; Protein (grams) 30; Carbohydrate (grams) 2; Fiber (grams) trace.


Source: "Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org" S(Formatted for MC5): "11-07-1999 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 267 Calories (kcal); 15g Total Fat; (50% calories from fat); 31g Protein; 2g Carbohydrate; 93mg Cholesterol; 92mg Sodium Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : Diabetics or those following calorie-controlled diets may count one serving as: 4 lean meat servings. Weight Watcher points calculated at 5 Nutr. Assoc. : 0 0 0 0 0 0 0

Contributor: n/a

Yield: 4 servings

Preparation Time: 0:00

[an error occurred while processing this directive]since Jan 15, 2009