Baked Spring Chicken Breasts
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 366.0
- Total Fat: 17.5 g
- Cholesterol: 105.0 mg
- Sodium: 193.5 mg
- Total Carbs: 15.4 g
- Dietary Fiber: 3.3 g
- Protein: 36.0 g
View full nutritional breakdown of Baked Spring Chicken Breasts calories by ingredient
Introduction
Creamy and satisfying. Creamy and satisfying.Number of Servings: 4
Ingredients
-
2 breast, bone removed Chicken Breast, with skin
2 cup Milk, 3.25%
1 cup, chopped Onions, raw
1 cup, chopped Carrots, raw
1 artichoke, medium Artichokes, fresh
Directions
Place breasts in 9x13 baking pan.
Add the vegetables. [I used peeled artichoke stems, but you can use artichoke hearts just as easily.]
Season with garlic powder, salt, pepper, oregano, and thyme.
Cover with foil.
Bake at 350°F for one hour (or at 275°F for two hours).
Serving Size: Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user KATERUSSELL010.
Add the vegetables. [I used peeled artichoke stems, but you can use artichoke hearts just as easily.]
Season with garlic powder, salt, pepper, oregano, and thyme.
Cover with foil.
Bake at 350°F for one hour (or at 275°F for two hours).
Serving Size: Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user KATERUSSELL010.