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How To make Herbed Chicken

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3 SMALL CHICKEN brEASTS
-HALVED, SKIN REMOVED 1/2 ts SALT
2 ts DRIED ROSEMARY
1/4 ts PEPPER
2 CHICKEN BOULLION CUBES
1 c WATER
1. PLACE CHICKEN IN NONSTICK BAKING DISH. 2. SEASON WITH SALT,
ROSEMARY AND PEPPER. 3. CRUMBLE BOULLION CUBES BETWEEN PIECES OF CHICKEN. 4. ADD WATER, POURING INTO A CORNER OF PAN. 5. COVER WITH FOIL; BAKE AT 350 DEGREES FOR 1 HOUR 6. UNCOVER AND BASTE WITH DRIPPINGS. 7. brOWN UNDER THE brOILER BEFORE SERVING. EACH SERVING: 1/2 SMALL CHICKEN brEAST EACH SERVING MAY BE EXCHANGED FOR: 2 LOW-FAT MEAT

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