In article (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
Where to buy USDA PrimeCharles Gifford That must've been awhile back, Allen Brothers doesn't list any only sell those dogs by the five pound package, Regulars (40 dogs...
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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