Baked Chicken Breast
Give Joy Beck's Salt Substiture (above) a try on this quick-to-fix chicken dish from our Test Kitchen. It's sure to put a feather in your cap at dinnertime!
Total TimePrep: 5 min. Bake: 40 min.
- 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 15x10x1-in. baking pan. Brush with oil. Bake, uncovered, at 325° for 40-50 minutes or until juices run clear.
Nutrition Facts4 ounce-weight: 203 calories, 5g fat (1g saturated fat), 99mg cholesterol, 95mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 36g protein. Diabetic Exchanges: 4 lean meat.
Originally published as Baked Chicken Breast in Light & Tasty December/January 2002
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.