Try this Vermont Spring Chicken recipe, or contribute your own.
Suggest a better descriptionPlace chicken pieces in shallow buttered baking dish. Mix remaining ingredients and pour evenly over chicken. Bake uncovered 50-60 minutes at 4008F. Baste occasionally. Delicious on bed of rice. Posted to MM-Recipes Digest V4 #092 by valerie@nbnet.nb.ca (valerie) on Apr 3, 1997
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Serving Size: 1 Serving (30g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 143 | ||
Calories from Fat: 111 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.3g | 16 % | |
Saturated Fat 5.2g | 26 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 20.3mg | 6 % | |
Sodium 55.7mg | 2 % | |
Potassium 99.3mg | 3 % | |
Total Carbohydrate 7.5g | 2 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 6.1g | ||
Protein 2.2g | 3 % | |
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: 143
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