Baked Breast Of Chicken In Wine(Low Cholesterol)
Tender baked chicken breasts simmered in wine and herbs create a flavorful, low-cholesterol dish perfect for a comforting family meal or elegant dinner. Easily customizable.
Ingredients
Instructions
- Arrange the chicken breasts in a pan and season with salt, pepper, and paprika.
- Dot the seasoned chicken with 1/4 cup of margarine.
- Bake in a preheated 400°F (200°C) oven for 15 minutes.
- While baking, dissolve the chicken bouillon cube in 1 cup boiling water.
- After baking, pour the wine and the prepared bouillon over the chicken.
- Sprinkle chopped parsley on top before serving.
Tips & Substitutions
For a healthier twist, consider using olive oil instead of margarine. If you want to enhance the flavor, add minced garlic or fresh herbs like thyme or rosemary. You can substitute the chicken bouillon cube with homemade chicken stock for a richer taste. To add depth, try incorporating some chopped mushrooms or onions into the baking dish.
Serving Suggestions
Serve the baked chicken with a side of steamed vegetables or a fresh salad to keep it light and healthy. It pairs beautifully with Squash Casserole(From The Files Of Kay Merritt) for a comforting meal. A glass of white wine complements the dish nicely, enhancing the flavors of the wine used in cooking.
Storage & Reheating
Leftover baked chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a baking dish with a splash of water or broth, cover with foil, and heat in a preheated oven at 350°F (175°C) until warmed through, about 20 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Breast Of Chicken In Wine(Low Cholesterol) contains roughly 217 calories, with 25g protein, 6g carbohydrates, and 11g fat. It is an excellent source of protein (49% of the Daily Value), iron (38% of the Daily Value), and potassium (20% of the Daily Value), and a good source of vitamin C and dietary fiber. Note that it is relatively high in sodium, at 1859mg per serving (81% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use skin-on chicken breasts for this recipe?
Yes, you can use skin-on chicken breasts, but keep in mind that this will increase the overall fat content. If you're aiming for low cholesterol, it's best to stick with boneless, skinless options to keep the dish heart-healthy.
What type of wine is best for this recipe?
A dry white wine such as Sauvignon Blanc or Pinot Grigio works best for this chicken dish. These wines will add brightness and acidity, enhancing the overall flavor without overpowering the chicken.
Is it possible to make this recipe gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend or cornstarch. This will thicken the sauce without compromising the dish's flavor, making it suitable for those with gluten sensitivities.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).