Tangy Low-Fat Baked Chicken
Tangy Low-Fat Baked Chicken is an moderately easy dinner. Made with 4 boneless and skinless chicken breast halves (i used chicken strips), 1/8 tsp. ground red pepper, 1/4 c. reduced calorie catalina salad dressing, 1 tbsp. dijon style mustard and 1/4 tsp. black pepper, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
π¨βπ³ Instructions
Rinse chicken.
Pat dry.
Combine red and black pepper.
Rub over chicken.
Combine salad dressing, mustard and Worcestershire sauce.
Lightly brush both sides of chicken with some of the dressing mixture.
Place chicken in baking dish.
Bake at 375Β° for 20 to 25 minutes.
Heat remaining sauce to boiling and serve with chicken.
π· Perfect Pairings
Complete your meal with these
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