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Baked chicken
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| Artist: |
_ |
| Categories: |
Baked, Chicken, Dressings, Meats, Poultry |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 4
| | 4-oz. boneless, skinless | | | - chicken breast halves | | 1/8
| tsp | Ground red pepper | | 1/4
| tsp | Black pepper | | 1/4
| cup | Reduced-calorie Catalina | | | - salad dressing | | 1
| tbsp | Dijon-style mustard | | 1
| tsp | Worcestershire sauce |
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Procedures:
| 1 | Rinse chicken; pat dry with paper towels. | | 2 | Combine the red and black peppers; rub over chicken breasts. | | 3 | Combine the salad dressing, mustard and worcestershire sauce. | | 4 | Lightly brush both sides of chicken breats with some of the dressing mixture. | | 5 | Place chicken in a shallow baking dish or pan. | | 6 | Bake, uncovered in a 375°F oven for 20-25 minutes or till chicken is no longer pink. | | 7 | In a small saucepan heat any remainging dressing mixture just to boiling; serve with chicken. | | 8 | Makes 4 servings. | | 9 | Nutritional information per serving: 145 cal. | | 10 | 4 g fat, 59 mg chol. |
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