I will take a baggie, add juice of half a lemon, about 5 to 8 leaves of basil, chopped up, 1/4 cup of olive or canola oil, 1tsp salt, 1/8 tsp tarragon, and black pepper to taste.
It is like a mini brine, but it only takes about one to two hours (the lemon juice will 'cook' the chicken if left too long) and far less salt. Just make sure the chicken is patted dry after moving from the marinade to remove excess oil.
I make a mixture of sodium reduced soy sauce and white vinegar. (1 cup of each. Put the mixture in a 9x13 baking pan and place chicken breast in the pan. I bake it at 350 covered with foil for 15 minutes. Remove foil and baste chicken with mixture. Keep doing this every so often until it's done. It really makes the chicken moist. I like to serve it with wild or brown rice. Enjoy!
Fitness Minutes: (120)
4/4/13 7:30 P
By the way, look for the "Spice Hunter" brand of cajun seasoning. It is salt free.
Salt, pepper, and rosemary Bread crumbs, grated parmesan, and basil - just enough to coat, don't go crazy. Lemon pepper Marinate in lite Caesar or Italian dressing (I measure before putting on chicken, then substract what's left in the bowl afterwards to count the calories.) Lemon juice with chopped garlic, pour over and bake.
4/4/13 7:07 P
i dip in egg wash and panko crumbs, bake into chicken strips, and serve with Franks Red Hot buffalo wing sauce.
Also have a nice rice and chicken dish with smoked paprika - yummmm - if you are looking for a smoky-bbq'd sort of flavour, smoked paprika is the way to go.
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