CHICKEN ON THE RITZ-LOWER FAT
Make and share this Chicken on the Ritz-Lower Fat recipe from Food.com.
Provided by Kristiina
Categories < 4 Hours
Time 1h15m
Yield 4 chicken breast, 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350.
- mix sour cream and cream of chicken soup, blend well.
- melt butter and mix with ritz crackers.
- spray 9x13 in dish and put chicken on bottom, pour soup/sour cream mix over and top with ritz cracker crumbles.
- bake for 1 hour or until chicken is heated through.
Nutrition Facts : Calories 326.5, Fat 20.3, SaturatedFat 8.1, Cholesterol 115.1, Sodium 114.8, Carbohydrate 2.4, Sugar 0.1, Protein 31.9
ZESTY LOW-FAT CHICKEN BREASTS
Make and share this Zesty Low-Fat Chicken Breasts recipe from Food.com.
Provided by Bergy
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Put the breasts in a 9x13-inch baking dish.
- Whisk remaining ingredients (except cornstarch) together until they are well blended.
- Pour over the breasts.
- Coat both sides of the breasts with the sauce.
- Bake in 400°F oven for approx 30 minutes or until the chicken is done.
- Remove breasts, keep warm. Pour the sauce into a sauce pan stir in the cornstarch that has been mixed with a tbsp of water, bring to a boil and allow to thicken whisk constantly.
- Pour over the chicken & serve.
Nutrition Facts : Calories 221.9, Fat 3.4, SaturatedFat 0.7, Cholesterol 75.5, Sodium 654.9, Carbohydrate 22.3, Fiber 0.8, Sugar 19.2, Protein 26.2
CHICKEN ON THE RITZ
Steps:
- Boil chicken until no longer pink, and de-bone leaving slightly larger than bite size pieces.
- Preheat oven to 350 degrees F.
- Mix chicken with sour cream and cream of chicken soup. Spread mixture into 13x9 casserole dish. Top with crushed crackers.
- Bake for about 30 minutes, or until crackers are deep golden and soup is bubbling. Serve this dish over cooked rice.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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