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Nutrition Facts
Serving Size 1 (150g) Recipe makes 6 servings The following items or measurements are not included below: artificial sweetener
Calories 153
Calories from Fat 13		(9%)
Amount Per Serving		%DV
	Total Fat 1.6g	2%
	Saturated Fat 0.4g	2%
	Monounsaturated Fat 0.4g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 68mg		22%
Sodium 1418mg		59%
Potassium 376mg		10%
Total Carbohydrate 3.4g		1%
	Dietary Fiber 0.4g	1%
	Sugars 0.6g
Protein 30.1g		60%
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Baked Chicken Breasts

Recipe #207138 | 1¼ hours | 5 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: ksduffster
Jan 22, 2007

This is mt DBF's absolute favorite way that I prepare chicken. It has kind of a salty teriyaki taste to it, but it isn't overpowering. It is really easy to throw together but, unfortunately for my BF, it bakes for a long time so it can only be made on days when I am not working. Don't be scared off by the baking time though. As long as the foil is on tightly these won't dry out. But, if you are still skittish, they can probably be removed from the oven as soon as the juices run clear but the flavor from the soy sauce mixture won't be as strong. I like my flavors very strong, so I use more seasoning than was originally called for. You can play around with the measurements to suit your taste. From the eDiets website.

SERVES 6 (change servings and units)

Ingredients

6 boneless skinless chicken breasts
2 tablespoons onions, minced
3 tablespoons garlic, crushed
2 teaspoons poultry seasoning
1/2 cup soy sauce
2 1/2 teaspoons artificial sweetener, such as Splenda

Directions

1
Preheat oven to 425 degrees.
2
Place chicken breasts in a 13x9" baking pan.
3
In a small bowl, combine remaining ingredients.
4
Pour over chicken, lifting chicken to let liquid run underneath.
5
Cover dish tightly with foil.
6
Bake one hour.

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Featured Reviews for This Recipe

From: Debbb

On Sep 13, 2009

We didn't like this recipe at all - the flavours didn't seem to meld together at all. And, the appearance was just dark and unappealing.

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From: Cookin-jo

On May 15, 2009

We really enjoyed this chicken. It was tender and juicy, flavourful, and so quick to put together. I made some changes based on reading other reviews and my own preferences. I reduced the oven temperature to 350. I also used only 1/4 cup of lite soy sauce and 1 tsp of poultry seasoning. With those amounts it was just right - more soy sauce and it would have been too salty. Easy, delicious, and I will make this again often.

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From: Chef floWer

On Feb 25, 2007

Five minute preparation time sounds like a recipe for me. Only changes I made was I used Sage, Thyme and Celery Salt as a substitute for poultry seasoning. I don't have any artificial sweetener so I used brown sugar. Cooked it at 180 degrees celsius for one hour and it was perfect dish to sit down and eat after a day outside in the garden weeding. Thank you ksduffster.

2 people found this review helpful

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From: GaylaV

On May 4, 2007

This is a quick and tasty recipe. I did feel that the oven temp. was too high and decreased it after about 15 minutes (it smelled like the sauce was scorching). My husband and son really liked the flavour. I wondered about the poultry seasoning but it worked well. For my personal taste I would decrease the soy sauce a bit. However, it was well-received as it was so will leave it alone. Thank you for a very nice recipe.

1 person found this review helpful

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