Baked Sweet and Sour
Chicken Breasts
Take one of your favorite Chinese dishes and subtract out the fat, calories, salt, and what do you have? (No, the answer is not cardboard.) A baked sweet and sour dish that has much of the same flavor we love without the breaded chicken.
The relatives I served it for gave it high marks, even my stepfather who believes you begin any meat dish with breading and butter. We served it with toasted pine nut couscous and it worked very well, although a wild or brown rice would also be a nice compliment.
This is an easy dish to prepare, especially for a large group, so we hope you give it a try. Enjoy!
Preheat oven to 350 degrees
| 8 |
|
Chicken Breast Halves, without skin, boneless |
1/2
|
Cup |
Orange Marmalade |
| 1/2 |
Envelope |
Onion Soup Mix |
| 1/2 |
Cup |
Green Pepper, chopped |
| 3/4 |
Cup |
Orange Juice |
| 1/4 |
Cup |
Fat-Free Italian Dressing |
| 1/2 |
Teaspoon
|
Lite Soy Sauce |
In a small bowl combine marmalade, onion soup mix, green pepper, soy sauce, orange juice and Italian dressing. Spray large pan or dish with nonstick cooking spray. Place chicken breasts on pan and pour sauce over the top. Bake for 40 to 45 minutes.
| Serving Size: |
8 |
| Calories: |
194.5 |
| Fat: |
1.7g |
Cholesterol:
|
65mg |
| Carbohydrates: |
17.5g |
| Protein: |
26.5g |
Sodium:
|
316mg |