CALORIE-TRIMMER CHICKEN
2 broiler-fryer chicken breasts, halved
1 teaspoon garlic salt
1 teaspoon mushroom powder
1/2 teaspoon dry mustard
1/2 teaspoon coarsely ground pepper
2 tablespoons lemon juice
2 teaspoons dried chopped chives
Mix together garlic salt, mushroom powder, dry mustard and pepper; pat on both sides of chicken parts. In baking pan, arrange chicken, skin side up. Place in 400 F. oven and cook for 15 minutes. Meanwhile, mix together lemon juice and chives; set aside. At end of 15 minutes, remove chicken from oven, pour lemon-chives mixture over chicken. Reduce temperature to 300 F.; return chicken to oven and continue cooking until fork can be inserted in chicken with ease, about 45 minutes. Baste with pan juices at least once during final cooking. Serve hot or refrigerate and serve cold.
Makes 4 servings.
Source: National Chicken Council
2 broiler-fryer chicken breasts, halved
1 teaspoon garlic salt
1 teaspoon mushroom powder
1/2 teaspoon dry mustard
1/2 teaspoon coarsely ground pepper
2 tablespoons lemon juice
2 teaspoons dried chopped chives
Mix together garlic salt, mushroom powder, dry mustard and pepper; pat on both sides of chicken parts. In baking pan, arrange chicken, skin side up. Place in 400 F. oven and cook for 15 minutes. Meanwhile, mix together lemon juice and chives; set aside. At end of 15 minutes, remove chicken from oven, pour lemon-chives mixture over chicken. Reduce temperature to 300 F.; return chicken to oven and continue cooking until fork can be inserted in chicken with ease, about 45 minutes. Baste with pan juices at least once during final cooking. Serve hot or refrigerate and serve cold.
Makes 4 servings.
Source: National Chicken Council
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