Place chicken in a 13- x 9- x 2-inch baking dish. Combine catsup and next 6 ingredients; stir well, and pour over chicken. Bake, uncovered, at 350 deg for 1-1/2 hours or until chicken is done, turning chicken over after 45 minutes, and basting occasionally. Yield: 9 servings (serving size: 3 ounces chicken). Per serving: 182 Calories; 4g Fat (18% calories from fat); 19g Protein; 19g Carbohydrate; 62mg Cholesterol; 641mg Sodium NOTES : Low-fat cooking is important to Judy Lev, of West Bloomfield, Michigan. She adapted one of her favorite recipes to make this nutritious version that she serves with rice. Recipe by: Cooking Light, Oct 1993, page 131 Posted to MC-Recipe Digest V1 #415 by firstname.lastname@example.org on Jan 28, 1997.
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|Serving Size: 1 Serving (110g)|
|Recipe Makes: 9|
|Calories from Fat: 33 (17%)|
|Amt Per Serving||% DV|
|Total Fat 3.7g||5 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 39.4mg||12 %|
|Sodium 259.3mg||9 %|
|Potassium 254.1mg||7 %|
|Total Carbohydrate 30.1g||9 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 29.9g|
|Protein 12g||17 %|
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Calories per serving: 199
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