Ingredients
- 3 chicken breasts
- 2 chicken boullion (cubes)
- 240 ml water
- 2 gr rosemary (dried)
- 1 gr salt
- 1 gr pepper
- some 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 180ºC OR 1 HOUR 6. UNCOVER AND BASTE WITH DRIPPINGS. 7. BROWN UNDER THE BROILER BEFORE SERVING. EACH SERVING: half SMALL CHICKEN BREAST EACH SERVING MAY BE EXCHANGED FOR: 2 LOW-FAT MEAT
