Title: Garlic Chicken With White Wine (Meat)
Categories: Jewish
Yield: 6 servings

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2 lb Boneless, skinless chicken
Breasts
2 Tbsp Garlic powder
1 Tbsp Paprika
Cloves from one head of
Garlic
1 cup Dry white wine
1/4 cup Fresh, chopped parsley
1 Tbsp Fresh chopped rosemary (or
Basil)
Salt and pepper to taste

Preparation Time: 15 minutes Baking Time: 20 - 30 minutes

Preheat the oven to 350 degrees. Coat a 9x13-inch glass baking dish with
olive oil or cooking spray. Mix the garlic and paprika and dust the
breasts with the spices. Place them in the pan and set aside. Peel the
garlic cloves and gently press each one with the flat side of a knife to
begin to release the flavor. Place the cloves on and around the chicken.
Mix the wine, parsley, rosemary and salt and pepper in a cup. Pour the
mixture over the chicken. Cover and bake for about 15 - 20 minutes, longer
if the fillets are thick. Uncover for the last five minutes of baking.
Serve with rice and veggies.

Adapted from Secrets of Kosher Fat-Free Cooking, Deborah Bernstein,
M.D. Avery Publishing

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