(snippage)
easy recipe - the second is the healthier version as redone by Jeanne Jones, a foodie writer. For some reason the second one doesn't have the re-done values for fat, etc.
* Exported from MasterCook Mac *
Baked Chicken
Recipe By : posted to r.f.cooking by Barb Schaller 1-3-2006 Serving Size : 1 Preparation Time :0:00 Categories : Entrees
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 chicken breasts (2#) 1 jar apricot preserves -- (10 oz.) 1 pkg. dry onion soup mix -- (1 oz.) 1 jar creamy Russian dressing -- (8 oz.)
Preheat oven to 325. Place breasts in a shallow baking pan. Combine preserves, soup mix and dressing and spread over top of chicken. Bake 1-1-2 hours. Serves 8. - - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 48 Calories; less than one gram Fat (1% calories from fat); 0g Protein; 13g Carbohydrate; 0mg Cholesterol; 8mg Sodium Food Exchanges: 1 Other Carbohydrates
NOTES : Source: Jeanne Jones column, Minneapolis Star Tribune newspaper 6-5-94. Each serving contains approximately 465 calories, 101 mg. cholesterol, 24 gm fat, 649 mg sodium.
* Exported from MasterCook Mac *
Breezy Baked Chicken
Recipe By : posted to r.f.cooking by Barb Schaller 1-3-2006 Serving Size : 1 Preparation Time :0:00 Categories : Entrees
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 boneless -- skinless chicken breast halves (2#) 1 jar fruit-only apricot preserves -- (10 oz.) 1 pkg. dry onion soup mix -- (1 oz.) 1 bottle non-fat Russian or Catalina salad dressing -- (8 oz.)
Preheat oven to 325. Place chicken breasts in 9x13" pan that has been sprayed with a nonstick vegetable coating (Pam). Combine preserves, soup mix and salad dressing and spread evenly over chicken. Bake in preheated oven for about 1 hour or until chicken is no longer pink. Makes 8 servings. - - - - - - - - - - - - - - - - - - NOTES : Source: Jeanne Jones column, Minneapolis Star Tribune newspaper 6-5-94.
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