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SET OVEN to 425.
LINE a cookie sheet with foil.
IN BOWL, STIR Plum and Teriyaki sauces together
COAT chicken with sauce (save some for basting)
PLACE chicken on cake rack in the pan
COOK for 20 minutes
TURN chicken over and baste with sauce.
COOK another 10 minutes.
CONTINUE cooking approx. 15 minutes - (Until chicken feels springy when pressed)
SERVE with rice and veggies
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (285g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 328 | ||
Calories from Fat: 29 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.2g | 4 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 136.9mg | 42 % | |
Sodium 1210.1mg | 42 % | |
Potassium 721.6mg | 19 % | |
Total Carbohydrate 14.6g | 4 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 14.4g | ||
Protein 56.1g | 80 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 328
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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