This baked herb chicken meets the challenge of finding healthy menus that taste as good as high-fat classics.

The challenge for cooks today is to find healthy alternatives that taste just as good as -- if not better than -- their favorite high-fat foods. This menu features baked herb chicken. It isn't fried chicken, but it's delicious, and better for you. After eating, don't even think about cleaning up. Put on your shoes and take a 15-minute walk. The dishes will still be there when you get back, and you'll have more energy to tackle them.

Your Menu: Serves 4

Baked Herbed Chicken
Steamed julienned carrots and pea pods
Hot cooked rice

Test Kitchen Tips and Timesavers:

To save on prep time, pound and fill chicken breasts up to 1 day ahead. Cover and chill up to 24 hours. Bake according to the recipe.

Purchase carrots in julienne strips in your supermarket's produce department or the salad bar section.

Steam carrots in a steamer basket over boiling water in a large skillet for 5 minutes; add pea pods and steam 1 to 2 minutes more or until crisp-tender.

Purchase a long grain and wild rice mix and cook according to package directions or use quick-cooking rice.

Shopping List:

• 4 medium skinless, boneless chicken breast halves
• 1, 8-ounce package fat-free cream cheese
• 1 red or green sweet pepper
• 1 package fresh tarragon (or 1 container dried tarragon)
• 1, 14-ounce can reduced-sodium chicken broth
• 1 bottle dry white wine (or 1 lemon)
• 1 pound butter
• 1 package fresh chives
• 1 package long grain rice
• 1 pound carrots
• 8 ounces fresh pea pods

Pantry Items:

• Nonstick cooking spray
• Coarsely ground black pepper
• Cornstarch

Equipment:

• Cutting board and knife
• Plastic wrap
• Measuring cups and spoons
• Kitchen scissors (for snipping herb)
• Wooden toothpicks
• Large skillet
• Tongs
• 2-quart square (8x8x2-inch) baking dish
• Small saucepan
• Wooden spoon
• Large skillet with lid
• Steamer basket
• Medium saucepan with lid

Missing an item in our equipment list?

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