- 4 chicken breast quarters (10 ounces each)
- 1 teaspoon Salt Substitute
- 1 teaspoon canola oil
- Loosen chicken skin; rub salt substitute under skin and over skin if desired. Place skin side up in an ungreased 15-in. x 10-in. x 1-in. baking pan. Brush with oil. Bake, uncovered, at 325° for 40-50 minutes or until juices run clear. Yield: 4 servings.
Originally published as Baked Chicken Breast in Light & Tasty December/January 2002, p23
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Reviewed Jul. 5, 2012
"So simple to make and it comes out very moist and flavorful. I used a salt free lemon pepper seasoning but have made with other salt substitutes and it came out equally good. Any salt substitute blend will work well with this recipe."