66% would make again
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Black pepper is prominent in this succulent baked entree from Jill Morzillo of Louisville, Kentucky. Yet it doesn't overpower the tender chicken flavor or the creamy mustard sauce. "It's easy to make yet elegant," Jill says.
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Nutritional Analysis: 1 serving (prepared with reduced-fat sour cream) equals 194 calories, 7 g fat (2 g saturated fat), 69 mg cholesterol, 513 mg sodium, 6 g carbohydrate, trace fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.
Peppered Chicken Breasts published in Taste of Home April/May 2005, p59
Low in calorie and low fat, this is one tasty recipe that your family will love on a busy week night.Chicken…
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Reviewed on Oct. 07, 2009 by cherrylady
My husband and son loved this dish. It is much tastier than it looks. Serve it beside some vivid vegetables. (It's not particulary attractive.)
Reviewed on May. 07, 2009 by pumpkinscout
I made these for dinner Tuesday night and I will never cook them again. The black pepper was too strong and my kids wouldn't touch it. Jill was wrong when she said the black pepper wasn't overpowering. Ughhh!
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