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Baked Chicken
Yield: Makes 6 servings
Ingredients:
1chicken (4 to 5 pounds) cut into pieces, skin removed
1/4teaspoon salt
1/4teaspoon black pepper
1cup low-fat buttermilk
Preparation:
1.Sprinkle chicken with salt and pepper. Place chicken in large resealable food storage bag. Add buttermilk; seal bag. Marinate in refrigerator at least 1 hour.2.Preheat oven to 350°F. Lightly spray 13X9-inch baking dish with nonstick cooking spray.3.Remove chicken from bag; discard buttermilk. Arrange chicken in single layer in prepared dish. Cover dish with foil. Bake 35 to 45 minutes. Remove foil; bake 20 minutes more or until chicken is cooked through and juices run clear.
Tip:
Removing skin from chicken reduces the fat. The meat remains tender and juicy even without the skin because it is cooked covered.
Nutritional Information:
Serving Size: 1/6 of total recipe
Sodium
188 mg
Protein
32 g
Fiber
Carbohydrate
18 g
Cholesterol
86 mg
Saturated Fat
3 g
Total Fat
12 g
Calories from Fat
35 %
Calories
317
Dietary Exchange:
Fat
1/2
Meat
4
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