Update my dinner status, I'm making this tonight.
5 chefs marked this as Favorite
1 chef marked this as Try Soon
Servings: 1 Servings
Total Time (median): 0 : 55 Active Time: 0 : 20
US/Metric: [convert to metric]
Ingredients
Preparation
I made this last week for Shabbas lunch, and it was so delicious I made it for yesterday also. Pretty easy, but looks very elegant. Source: Helen Nashs Lower-Fat Kosher Kitchen Puree everything except the chicken breasts in a blender or food processor. Lay the chicken breasts in a baking pan in a single layer, and pour the sauce over it. Refrigerate for around eight hours. (I only did it for two, and it came out fine.) Turn the breasts over once during refrigeration. Bake at 400 for ten minutes, turn them over, and bake for another ten minutes. Serve garnished with shredded chives, scallions, etc. Posted to JEWISH-FOOD digest V97 #229 by Goldtag1@aol.com on Aug 10, 1997
