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Chicken Baked in Foil(recipes)
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Heparin lock flush preservative free (health) and Chicken Baked in Foil (recipes)


Heparin lock flush preservative free (health)


Heparin lock flush preservative free is a prescription or over-the-counter drug which is (or once was) approved in the United States and possibly in Other countries. Active ingredient(s): heparin sodium.





Chicken Baked in Foil (recipes)


Chicken Baked in Foil

Yield: Makes 4 servings



Ingredients:



4boneless skinless chicken breast halves (4 ounces each)

4sheets (18X12) heavy-duty foil, lightly sprayed with nonstick Cooking spray

1cup matchstick-size carrot strips

1cup matchstick-size zucchini strips

1/2cup snow peas

1/2cup thinly sliced red bell pepper

2-1/4cups chicken broth, divided

2tablespoons all-purpose flour

2cloves garlic, minced

1/2teaspoon dried thyme leaves

1/4teaspoon salt

1/4teaspoon ground nutmeg

1/4teaspoon black pepper

1package (6 ounces) wheat pilaf mix









Preparation:





1.Preheat oven to 375°F. 2.Place 1 chicken breast in center of each sheet of foil; arrange carrots, zucchini, peas and bell pepper around chicken.3.Combine 1/2 cup chicken broth and flour in small saucepan; stir in garlic, thyme, salt, nutmeg and black pepper. Heat to a boil, stirring constantly, until thickened. Reduce heat to low; simmer 1 minute. Spoon broth mixture evenly over chicken and Vegetables.4.Double fold sides and edges of foil to seal packets, leaving head space for heat circulation. Place packets on Baking sheet. 5.Bake 25 to 30 minutes or until chicken is not longer pink in center. Remove packets from oven. Carefully open one end of packets to allow steam to escape. Open packets and transfer contents to serving plates.6.Place remaining 1-3/4 cups chicken broth in medium saucepan. Heat to a boil over medium-high heat. Stir in pilaf mix (discard spice packet). Reduce heat to low and simmer, covered, 15 minutes or until broth is absorbed.









Nutritional Information:







Serving Size:







Fiber

3 g







Carbohydrate

41 g







Cholesterol

58 mg







Saturated Fat

1 g







Total Fat

3 g







Calories from Fat

9 %







Calories

321







Protein

28 g







Sodium

214 mg









Dietary Exchange:







Meat

2-1/2







Vegetable

1-1/2







Starch

2