INGREDIENTS

INSTRUCTIONS

(from the Kitchen of Doom)  Mix the dressing and the Dale's, and let
the mix chill in the fridge  while you skin the chicken breasts. (My
bow to the Fat Police-) Rub  the chicken with seasoned salt, pepper,
and the Roasting mix to  taste. When that's done, put the chicken and
the dressing mix in a  bowl, and marinade for at least an hour.  Turn
the oven on at 350. Arrange the chicken breasts, meat side up,  in a
pan, and pour the marinade over them. Sprinkle with a little  cinnamon.
Let them cook until nearly done, basting often. Increase  the oven temp
to 400 for the last few minutes of cooking time.  The chicken should
have a nice, dark red color when it comes out of  the oven. And it
smells wonderful while it's cooking. Be sure you  baste it fairly
often, though. I have a feeling that it would try to  dry out if you
gave it the chance.  I served my red chicken with nibblets, pineapples,
and baked  potatoes. If you don't have Dale's Sauce around (it's a
regional  thing, I think-) you can sub dark soy sauce with a little
worchestershire in it and get basicly the same taste and effect. The
Spice Hunter's rub is a spicy mix of things like curry and cumin. Use
it sparingly.  Posted to EAT-L Digest  by JoAnne F Spencer
<brightfires@JUNO.COM> on  Dec 17, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 573
Calories From Fat: 111
Total Fat: 12.3g
Cholesterol: 292.4mg
Sodium: 545.5mg
Potassium: 896.9mg
Carbohydrates: 1.6g
Fiber: <1g
Sugar: <1g
Protein: 106.8g