Herbed Chicken

3 SMALL CHICKEN BREASTS

-HALVED, SKIN REMOVED 1/2 ts SALT

2 ts DRIED ROSEMARY

1/4 ts PEPPER

2 CHICKEN BOULLION CUBES

1 c WATER

1. PLACE CHICKEN IN NONSTICK BAKING DISH. 2. SEASON WITH 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 350 DEGREES FOR 1 HOUR 6. UNCOVER AND BASTE WITH DRIPPINGS. 7. BROWN UNDER THE BROILER BEFORE SERVING. EACH SERVING: 1/2 SMALL CHICKEN BREAST EACH SERVING MAY BE EXCHANGED FOR: 2 LOW-FAT MEAT