| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Poultry | 9 | Servings |
INGREDIENTS
| 3 | Chicken breast halves skinned, (1-3/4 pounds) | |
| 3 | Chicken thighs skinned, (1-1/2 pounds) | |
| 3 | Chicken drumsticks skinned, (3/4 pound) | |
| 3/4 | c | Reduced-calorie catsup |
| 1/2 | c | Firmly packed brown sugar |
| 1/4 | c | Low-sodium soy sauce |
| 2 | tb | White vinegar |
| 1 | tb | Instant onion flakes |
| 1/2 | ts | Garlic powder |
| 1/2 | ts | 75%-less-sodium seasoned salt |
INSTRUCTIONS
Place chicken in a 13- x 9- x 2-inch baking dish. Combine catsup and next 6 ingredients; stir well, and pour over chicken. Bake, uncovered, at 350 deg for 1-1/2 hours or until chicken is done, turning chicken over after 45 minutes, and basting occasionally. Yield: 9 servings (serving size: 3 ounces chicken). Per serving: 182 Calories; 4g Fat (18% calories from fat); 19g Protein; 19g Carbohydrate; 62mg Cholesterol; 641mg Sodium NOTES : Low-fat cooking is important to Judy Lev, of West Bloomfield, Michigan. She adapted one of her favorite recipes to make this nutritious version that she serves with rice. Recipe by: Cooking Light, Oct 1993, page 131 Posted to MC-Recipe Digest V1 #415 by [email protected] on Jan 28, 1997.
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