| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Jewish | 1 | Servings | |
INGREDIENTS
| 12 | Skinned and boned chicken | |
| breast halves I used 8 | ||
| it | ||
| just meant more sauce | ||
| 1 | Onion, quartered | |
| 2 | Minced cloves of garlic | |
| 3/4 | c | Lemon juice |
| 2 | T | Dry mustard |
| 1 1/2 | t | Salt, I used less |
| 1/4 | t | Pepper |
| 1/4 | c | Olive oil |
INSTRUCTIONS
1997 I made this last week for Shabbas lunch, and it was so delicious I made it for yesterday also. Pretty easy, but looks very elegant. Source: Helen Nash's Lower-Fat Kosher Kitchen Puree everything except the chicken breasts in a blender or food processor. Lay the chicken breasts in a baking pan in a single layer, and pour the sauce over it. Refrigerate for around eight hours. (I only did it for two, and it came out fine.) Turn the breasts over once during refrigeration. Bake at 400 for ten minutes, turn them over, and bake for another ten minutes. Serve garnished with shredded chives, scallions, etc. Posted to JEWISH-FOOD digest V97 #229 by Goldtag1@aol.com on Aug 10,
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Nutrition (calculated from recipe ingredients)
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Calories: 594
Calories From Fat: 493
Total Fat: 55.9g
Cholesterol: 0mg
Sodium: 384mg
Potassium: 419.7mg
Carbohydrates: 27.1g
Fiber: 3.5g
Sugar: 9.3g
Protein: 3.7g