Try this Baked Chicken Breasts with Lemon and Mustard recipe, or contribute your own.
Suggest a better descriptionI 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
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Serving Size: 1 Serving (8440g) | ||
Recipe Makes: 1 | ||
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Calories: 9869 | ||
Calories from Fat: 2417 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 268.5g | 358 % | |
Saturated Fat 65g | 325 % | |
Monounsaturated Fat 88.9g | ||
Polyunsanturated Fat 62.9g | ||
Cholesterol 5527.2mg | 1701 % | |
Sodium 6095.3mg | 210 % | |
Potassium 19107.2mg | 503 % | |
Total Carbohydrate 63.7g | 19 % | |
Dietary Fiber 11.7g | 47 % | |
Sugars, other 51.9g | ||
Protein 1702.8g | 2433 % | |
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Calories per serving: 9869
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