Herbs provide an aromatic flavor to this baked chicken made with fennel butter - perfect for a dinner.
bone-in chicken breasts (about 3 lb)
cup butter or margarine, softened
teaspoons chopped fresh or 1 1/2 teaspoons dried basil leaves
tablespoon chopped fresh or 1 teaspoon dried parsley flakes
teaspoon fennel seed
Heat oven to 375°F. Spray rack in shallow roasting pan with cooking spray.
Gently loosen skin from chicken with fingers. In small bowl, mix remaining ingredients. Spread butter mixture between chicken breast meat and skin; cover breast with skin. Place chicken, skin side up, on rack in pan.
Bake uncovered 50 to 60 minutes or until juice of chicken is clear when thickest part is cut to bone (170°F).
This herb butter has few ingredients but packs a lot of flavor. To keep fat and calories lower, just use small amounts of high-fat ingredients like butter but be generous with herbs and spices because they add flavor punch without calories.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 5 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.