Summer Chicken Bake

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 175.3
  • Total Fat: 1.3 g
  • Cholesterol: 41.2 mg
  • Sodium: 285.0 mg
  • Total Carbs: 13.3 g
  • Dietary Fiber: 2.8 g
  • Protein: 17.9 g

View full nutritional breakdown of Summer Chicken Bake calories by ingredient
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Number of Servings: 4


    Cooking Sherry 5 oz.
    Baby Carrots
    Chili Powder
    Garlic, 3 cloves
    Basil, 1 Tbsp
    Chicken Base, 1 Tbsp (Paste)
    Salt and Pepper to Taste
    4 Chicken breast skinless boneless


I started with the garlic and minced it and put into a pan with the cooking sherry, basil, chili powder, salt and pepper, and bouillon and cooked on medium heat for about 3 min to dissolve bouillon and cook garlic. Once it is simmering for about 1 min, remove from heat and place in bowl when cool.
I then chopped my baby carrots in half and chopped the celery into 1/2" chunks. Once the sherry broth is cool to touch. Place chicken in broth, flip and transfer to 9"x13" casserole dish or stone. Add carrots and celery and pour remaining broth into casserole dish, cover with tin foil and bake for 50 min. I put it in for 30 min and checked it, chicken was not cooked through so I removed the tin foil and baked an additional 20 min. turned out tender and juicy, the only problem was the carrots and celery were still somewhat firm but tasty so I figure leaving the tin foil on would moisten the veggies. Hope it comes out as well as mine it was kind of an experiment but it was delicious so I thought I would share it. Makes 1 chicken serving per individual and about 1/2" cup veggies. I made a pasta roni side and another mixed veggie. It was a hit!

Number of Servings: 4

Recipe submitted by SparkPeople user JIANABOND.

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