RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 570
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| Recipe Name: |
Orange-Crumbed Baked Chicken |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2007-05-06
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
Meat |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
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Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$1.67
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
If you prefer, substitute lemon juice and zest for the orange.
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Ingredients:
0.25 Teaspoon onion powder
0.25 Teaspoon pepper, black
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Directions:
Preheat oven; spray a nonstick baking sheet with nonstick cooking spray.
In a small bowl, combine the orange juice, mustard and soy sauce. On a sheet of wax paper, combine cracker crumbs, orange zest, onion powder and pepper. Brush the chicken on both sides with the mustard mixture, then dredge in crumbs, firmly pressing the crumbs to coat both sides. Place the chicken on the baking sheet.
Bake 15 minutes, turn oven and bake until cooked through, 15 to 20 minutes longer.
Cal 179
Fat 4g
Sat Fat 1g
Chol 59mg
Sod 367mg
Carb 20g
Fib 3g
Pro 16g
Calc 18mg |
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| Nutrition per Serving: |
| Calories: |
222 |
Total Carbs: |
13.9 |
Net Carbs: |
0.0 |
| Cholesterol: |
92.0 |
Fat: |
8.6 |
Protein: |
26.06 |
| Fiber: |
0.00 |
Sodium: |
392.27 |
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