1. Place the tomato soup, olive oil, vegetable oil, cider vinegar, sugar, onion, Worcestershire sauce, garlic, and dry mustard in a blender or food processor fitted with a steel blade and blend until smooth, about 45 sec. You will have more marinade then you will need for 12 chicken breast halves.
NOTE: Any marinade you don't use can be stored in a glass jar in the refrigerator for up to two weeks. Heat the extra marinade and serve it as a sauce for the chicken. Or, you can use the marinade as a vinaigrette for salad.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (0g)|
|Recipe Makes: 12|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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.
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