| 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 igor@digex.net on Jan 28, 1997.
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