Very Tender
Liquefy salsa in blender- or leave chunky. Place in crock pot, add brown sugar splenda and mustard. Place chicken breast in crock pot, coat each piece with sauce. Cook in crock pot on low for 4 hours. Serve with white rice and green beans.
Heat the oven to 425 degrees. Place the chicken into a SPRAYED 2-quart shallow baking dish. Stir the liquified homemade salsa, brown splenda and mustard in a small bowl. Pour the mixture over the chicken. Bake for 45 minutes or until the chicken is cooked through.
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Serving Size: 1 Serving (132g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 5 | ||
Calories from Fat: 3 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 85.1mg | 3 % | |
Potassium 10.4mg | 0 % | |
Total Carbohydrate 0.4g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.2g | ||
Protein 0.3g | 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. |
Calories per serving: 5
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