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Baked Chicken Breasts

 
One serving costs about $1.56

$1.56 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:40%

Spoonacular Score: 40%

 

Baked Chicken Breasts might be just the main course you are searching for. For $1.56 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. One serving contains 224 calories, 25g of protein, and 9g of fat. 1 person has tried and liked this recipe. If you have garlic 8 ounces mushrooms, sherry, cream of chicken soup condensed, and a few other ingredients on hand, you can make it. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. It is a good option if you're following a gluten free diet. All things considered, we decided this recipe deserves a spoonacular score of 43%. This score is solid. Try Baked Chicken Breasts, Italian Baked Chicken Breasts, and Baked Chicken Breasts Supreme for similar recipes.

Ingredients

Servings:
1 Tbsp
1 Tbsp butter
butter
5
5  chicken breast halves
chicken breast halves
10.75 oz
10.75 oz condensed cream of chicken soup
condensed cream of chicken soup
0.5 cups
0.5 cups dry sherry
dry sherry
0.25 tsps
0.25 tsps canned garlic
canned garlic
1 tsp
1 tsp rosemary leaves
rosemary leaves
1 Tbsp butter
1 Tbsp
butter
5  chicken breast halves
5
chicken breast halves
10.75 oz condensed cream of chicken soup
10.75 oz
condensed cream of chicken soup
0.5 cups dry sherry
0.5 cups
dry sherry
0.25 tsps canned garlic
0.25 tsps
canned garlic
1 tsp rosemary leaves
1 tsp
rosemary leaves

Equipment

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


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: $1.56
Ingredient
1 tablespoon butter
5 chicken breast halves
10.75 ounces condensed cream of chicken soup
½ cups dry sherry
¼ teaspoons canned garlic
1 teaspoon rosemary leaves
Price
$0.12
$5.01
$1.31
$1.34
$0.02
$0.01
$7.81

Tips

Health Tips

  • When buying canned soup, look for low-sodium versions to cut down on unnecessary sodium.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • If you are cooking with wine, be aware that the amount of alcohol that evaporates could be much less than you think. In fact, researchers found that anywhere between 4 and 49 percent of the alcohol in a dish might remain depending on the cooking method, length of cooking, etc. If you're concerned about the amount of alcohol you're consuming, keep an eye on how much wine is going into your dish!

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Don't have any wine in the house? Red wine vinegar and white wine vinegar can be used to deglaze pans. Chicken/beef broth or grape juice can also be used in place of wine in a pinch, especially if a recipe only calls for a small amount.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • When buying wine for cooking, it is certainly not a bad idea to buy a wine you would enjoy drinking (some wine for the dish, some wine for the chef?) But if your favorite wines cost a small fortune, save them for drinking and purchase a cheaper?though still good quality!?wine for cooking. Just don't buy "cooking wine" with added salt, food coloring, etc.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
223 Calories
25g Protein
8g Total Fat
5g Carbs
7% Health Score
Limit These
Calories
223
11%

Fat
8g
13%

  Saturated Fat
3g
19%

Carbohydrates
5g
2%

  Sugar
0.56g
1%

Cholesterol
83mg
28%

Sodium
580mg
25%

Alcohol
2g
14%

Get Enough Of These
Protein
25g
51%

Vitamin B3
12mg
60%

Selenium
37µg
53%

Vitamin B6
0.86mg
43%

Phosphorus
261mg
26%

Vitamin B5
1mg
17%

Potassium
466mg
13%

Magnesium
34mg
9%

Vitamin B2
0.15mg
9%

Iron
1mg
6%

Zinc
0.87mg
6%

Copper
0.11mg
6%

Vitamin B1
0.08mg
5%

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
17mg
2%

Folate
6µg
2%

Vitamin D
0.16µg
1%

covered percent of daily need

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