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Baked Chicken Breasts

 
One serving costs about $1.57

$1.57 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

5 gluten-free,gluten free lunch,main course,main dish,dinner
spoonacular Score:47%

Spoonacular Score: 47%

 

Baked Chicken Breasts is a gluten free recipe with 5 servings. This main course has 225 calories, 25g of protein, and 9g of fat per serving. For $1.57 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. 1 person were glad they tried this recipe. From preparation to the plate, this recipe takes around 45 minutes. If you have garlic 8 ounces mushrooms, sherry, cream of chicken soup condensed, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. With a spoonacular score of 41%, this dish is solid. Users who liked this recipe also liked Baked Chicken Breasts, Baked Chicken Breasts, and Baked Chicken Breasts.

Ingredients

Servings:
1 Tbsp
1 Tbsp butter
butter
5
5  chicken breast halves boned and skinned
chicken breast halves boned and skinned
10.75 ounces
10.75 ounces cream of chicken soup condensed
cream of chicken soup condensed
0.5 cup
0.5 cup dry sherry
dry sherry
0.25 tsps
0.25 tsps canned garlic 8 ounces mushrooms
canned garlic 8 ounces mushrooms
1 tsp
1 tsp rosemary leaves
rosemary leaves
1 Tbsp butter
1 Tbsp
butter
5  chicken breast halves boned and skinned
5
chicken breast halves boned and skinned
10.75 ounces cream of chicken soup condensed
10.75 ounces
cream of chicken soup condensed
0.5 cup dry sherry
0.5 cup
dry sherry
0.25 tsps canned garlic 8 ounces mushrooms
0.25 tsps
canned garlic 8 ounces mushrooms
1 tsp rosemary leaves
1 tsp
rosemary leaves

Equipment

sauce pan
sauce pan
stove
stove
oven
oven
pot
pot
sauce pan
sauce pan
stove
stove
oven
oven
pot
pot


Instructions

  1. Rinse chicken breasts and pat dry; place in Crock-Pot. In a saucepan, combine remaining ingredients and heat until smooth and hot. Pour over chicken breasts. Cover and cook on low setting for 8 to 10 hours.
  2. (I did it on higher heat to speed things up. I added boiled potatoes and some paprika towards the end.) For the first time ever, I used those frozen boneless skinless bags of chicken. NOT BAD! Also, I have never been one to cook with soups before: have learned my lesson. Once cooked in this recipe, you cannot tell there is canned soup as base for sauce.
  3. NOTES : I think this could be made in oven or on top of stove. Hint: Rival's recipe called for 4 ounces of mushrooms, but I doubled the quantity. You could leave them out if you don't like mushrooms. I had no Cream of Chicken soup and sub'd Cream of Celery. It was so good that I think I'll just stick with Celery in the future!!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.57
Ingredient
1 tablespoon butter
5 chicken breast halves boned and skinned
10.75 ounces cream of chicken soup condensed
½ cups dry sherry
¼ teaspoons canned garlic 8 ounces mushrooms
1 teaspoon rosemary leaves
Price
$0.12
$5.01
$1.31
$1.34
$0.02
$0.03
$7.83

Nutritional Information

Quickview
224 Calories
25g Protein
8g Total Fat
5g Carbs
7% Health Score
Limit These
Calories
224k
11%

Fat
8g
13%

  Saturated Fat
3g
19%

Carbohydrates
5g
2%

  Sugar
0.68g
1%

Cholesterol
83mg
28%

Sodium
593mg
26%

Alcohol
2g
14%

Get Enough Of These
Protein
25g
51%

Vitamin B3
12mg
60%

Selenium
37µg
53%

Vitamin B6
0.86mg
43%

Phosphorus
262mg
26%

Vitamin B5
1mg
17%

Potassium
475mg
14%

Vitamin B2
0.15mg
9%

Magnesium
34mg
9%

Iron
1mg
7%

Zinc
0.87mg
6%

Copper
0.11mg
6%

Vitamin B1
0.08mg
6%

Manganese
0.09mg
4%

Vitamin A
215IU
4%

Vitamin E
0.61mg
4%

Vitamin B12
0.23µg
4%

Vitamin K
3µg
3%

Vitamin C
1mg
2%

Calcium
18mg
2%

Folate
6µg
2%

covered percent of daily need

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