Nutrition Facts

Serving Size½ of recipe
Total Fat8.5 g
Saturated Fat1.5 g
Sodium467 mg
Total Carbohydrate7 g
Dietary Fiber0.5 g
Protein28 g

Servings and Times


Ingredients and Preparation

Boneless, skinless chicken breast halves2
Reduced-sodium chicken broth¼ cup
Salt¼ teaspoon
Freshly ground pepper to taste
Boiling water1 cup
Raisins2 tablespoons
Olive oil1 tablespoon
Balsamic vinegar1 tablespoon
Dried tarragon1 teaspoon
Zest of ½ lemon
  1. Directions
  2. Preheat oven to 350ºF.
  3. Flatten chicken to about a 1-inch thickness with a rolling pin or your fist. Place chicken in a baking dish, drizzle with broth, and season with salt and pepper.
  4. Bake chicken for about 20 minutes, until it is cooked through.
  5. Meanwhile, in a small bowl, cover raisins with boiling water. Let the raisins stand for 15 minutes, until they are plump, and then drain.
  6. In a medium bowl, whisk together oil, vinegar, tarragon, and the lemon zest. Stir in the raisins.
  7. Arrange chicken over a green salad, drizzle with dressing, and serve.