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Mix first 10 ingredients in medium bowl or gallon size plastic bag. Place chicken in single layer in marinade in bowl/bag. Cover and chill overnight. Preheat oven to 450 degrees. Transfer marinade to small saucepan and reserve. Wrap each chicken breast in foil and place on cookie sheet. Bake about 15 to 20 minutes or until just springy to touch. Let stand 10 minutes at room temperature before removing foil. Bring marinade to boil, pour over chicken and serve. This is not hot because of the chilies, just flavorful.
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Serving Size: 1 Serving (407g) | ||
Recipe Makes: 4 | ||
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Calories: 518 | ||
Calories from Fat: 218 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.2g | 32 % | |
Saturated Fat 2.5g | 13 % | |
Monounsaturated Fat 13g | ||
Polyunsanturated Fat 6.9g | ||
Cholesterol 136.9mg | 42 % | |
Sodium 163.8mg | 6 % | |
Potassium 1093.5mg | 29 % | |
Total Carbohydrate 14.8g | 4 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 12.5g | ||
Protein 57.4g | 82 % | |
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: 518
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