Catalina Chicken 2 boneless skinless chicken breast halves (5 ounces each) 2 teaspoons canola oil 1/4 cup fat-free Catalina salad dressing 4-1/2 teaspoons onion soup mix 1 tablespoon sugar-free grape jelly
In a large nonstick skillet, brown chicken in oil. Transfer to a shallow baking dish coated with cooking spray. Combine the salad dressing, soup mix and jelly; pour over chicken. Bake, uncovered, at 350 ° for 25 to 30 minutes or until a meat thermometer reads 170°. Yield: 2 servings. 246 calories, 8g fat, 78mg chol, 697mg sodium, 14g carb, 1g fiber, 29g protein _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
