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Baked Chicken and Vegetables in White Wine

9/25/2011

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Gluten & Dairy Free
Chicken & Vegetables Baked White Wine

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This is simple recipe with simple ingredients that tastes like you be been slaving the day away to make it. I should also mention that there isn't any fat added to this dish. So what are we waiting for? Here's the recipe!
Gluten & Dairy Free Chicken & Vegetables Baked in White Wine Adapted from The Pillsbury Cookbook's : Chicken Dinner in a Dish

Ingredients

  • 2 Boneless skinless chicken breasts, cut into medium sized pieces

  • 2 medium potatoes or 1 large potato cut into cut into medium sized pieces

  • 2 carrots cut into rounds

  • 1 large red onion cut into wedges (not diced)

  • ½ cup dry white wine (chicken broth can be used, but wine is MUCH better)

  • 1 bay leaf

  • Salt and pepper to desired taste

  • 1 package of frozen french cut green beans (8 ounces). Another cut of green beans can be used.
Procedure:

  1. Heat oven to 350F.

  2. Place chicken, potatoes, carrots and onion in an un-greased 2- 3 quart baking dish. *I always use a glass dish.

  3. Pour wine over the chicken and vegetables, add a bay leaf and season with salt and pepper. *Remember that potatoes absorb salt, so you may need to add a bit more at the end until it is seasoned to your liking.

  4. Cover with foil

  5. Bake for 1 hour.

  6. After an hour, gently stir the green beans into the chicken and vegetables.

  7. Cover, and continue to bake about 10 – 15 minutes or until the vegetables are tender and the chicken is thoroughly cooked. (If using a thermometer, poultry is done at 165F- 170F according to the FDA).

Serves 4

Nutrients Per ¼ of Recipe (1 serving)

  • About 180 Calories per serving (according to the book)

  • 21 g Protein

  • 22 g Carbs

  • 1 g Fat

  • 6 g Dietary Fiber

If you want to print this, feel free to click on the link below!
gluten__dairy_free_chicken_and_vegetables_baked_in_white_wine.odt
File Size: 19 kb
File Type: odt
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    A Gluten & Dairy Free J.T.
    About Me

    Hi I'm Jaye Tee. I am both a graduate student and a chef in training who just happens to be living both gluten and dairy free. I love God, food, art, reading and 80's movies & music!

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