Amount
Ingredient
Preparation



3
small
chicken breast halves, boneless and skinless





1/2
teaspoon
salt





2
teaspoons
rosemary

dried



1/4
teaspoon
pepper





2

chicken boullion cubes





1
cup
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 35 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