Try this Tarragon Chicken recipe, or contribute your own.
Suggest a better descriptionSource: Betty Crocker - Low Fat and Fit - pg. 42
Trim fat from chicken. Mix remaining ingredients in ungreased rectangular baking dish, 11x7x1 1/2 inches. Add chicken; turn several times to coat. Cover and refrigerate 1 hour, turning once.
Uncover and bake chicken in marinade about 1 1/4 hours, brushing chicken with marinade after about 30 minutes, until juice of chicken is no longer pink when centers of thickest pieces are cut.
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Serving Size: 1 Serving (394g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 391 | ||
Calories from Fat: 101 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.2g | 15 % | |
Saturated Fat 6.2g | 31 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 102.3mg | 31 % | |
Sodium 219.6mg | 8 % | |
Potassium 1316.3mg | 35 % | |
Total Carbohydrate 33g | 10 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 31.1g | ||
Protein 38g | 54 % | |
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: 391
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