I found this recipe in the Bergen Record (a long time ago). I made it this past shabbat, and I cant say which factor contributed more to the success of the dinner: the recipe in particular, or finally having some chicken after the full week of dairy. The original recipe calls for using boned chicken breasts and cooking for 30 min at 400F. I find they often dry out too much (for the long Friday nite wait in the oven) and use chicken parts, baking at 350F for an hour. I also make more sauce (about 1/2 c each of honey, soy sauce and tomato sauce and about 1 1/2 tsp of ginger) and let the chicken marinate a while before baking. Posted to JEWISH-FOOD digest V97 #229 by email@example.com on Aug 9, 1997
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|Serving Size: 1 Serving (647g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 10 (3%)|
|Amt Per Serving||% DV|
|Total Fat 1.1g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 4295.3mg||148 %|
|Potassium 1964.8mg||52 %|
|Total Carbohydrate 78.5g||23 %|
|Dietary Fiber 8.9g||36 %|
|Sugars, other 69.6g|
|Protein 10.2g||15 %|
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Calories per serving: 323
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