2 boneless skinless chicken breast halves (5 ounces each)
2 teaspoons canola oil
1/4 cup Catalina salad dressing
4-1/2 teaspoons onion soup mix
1 tablespoon grape jelly
In a large nonstick skillet, brown chicken in oil. Transfer to a shallow baking dish coated with cooking spray. Combine the salad dressing, soup mix and jelly; pour over chicken.
Bake, uncovered, at 350° for 25-30 minutes or until a meat thermometer reads 170°. Yield: 2 servings.
Nutrition Facts: 1 chicken breast half (prepared with fat-free dressing and reduced-sugar jelly) equals 246 calories, 8 g fat (1 g saturated fat), 78 mg cholesterol, 697 mg sodium, 14 g carbohydrate, 1 g fiber, 29 g protein.
Pairs Well With
One thing I hate more than anything else is dried out baked chicken breast. This came out very tasty and juicy, though a bit salty
From Cooking for 2