Chili Chicken I

Chicken Breast - Meat and Poultry

Fruity-tutti, peachy-keen, chili-chicken, sweet and serene!

Brief

Servings: 4

Yield: 4 servings

Chili Chicken I

Ingredients

4 (4 ounce) skinless

boneless chicken breast halves

¼ pound butter

2 cloves garlic

chopped

1 teaspoon ground black pepper

3 teaspoons chili powder

½ cup lemon juice

¼ teaspoon lemon zest

3 teaspoons Worcestershire sauce

1 (29 ounce) can peach halves

drained

Meat and Poultry

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Melt butter or margarine in a large saucepan. Add garlic pepper chili powder lemon juice lemon rind and Worcestershire sauce. Mix well. Place chicken in a lightly greased 9x13 inch baking dish. Pour butter/margarine mixture over chicken cover dish and bake in the preheated oven for 45 minutes or until thick parts of chicken are tender and juices run clear.

Step 3

Arrange peach halves around chicken and spoon a little sauce over the peaches. Broil for 5 minutes and serve.

Nutritional Information

Chili Chicken I

Servings Per Recipe:4

Calories: 929.2

% Daily Value *

Protein: 27g 54%

Carbohydrates: 143.2g 46%

Dietary Fiber: 8.2g 33%

Sugars: 95.6g

Fat: 24.8g 38%

Saturated Fat: 15g 75%

Cholesterol: 126.9mg 42%

Vitamin A Iu: 4232.9IU 85%

Niacin Equivalents: 18.1mg 140%

Vitamin B6: 0.7mg 46%

Vitamin C: 26.7mg 44%

Folate: 11.8mcg 3%

Calcium: 36.7mg 4%

Iron: 1.5mg 8%

Magnesium: 39.5mg 14%

Potassium: 854.2mg 24%

Sodium: 444.8mg 18%

Thiamin: 0.1mg 10%

Calories From Fat: 223

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.