Recipe: Nutrition
Egg-free
Nut-free
Low-Cholesterol
Low-Fat
Low-Saturated Fat
Directions
Prep Time
10 minutes
Cook Time
45 minutes
Ready in
55 minutes
- Preheat oven to 375°F. For sauce, stir together cranberry sauce, salad dressing and dry soup mix in a medium bowl until combined; set aside.
- Arrange chicken breast halves in a 3-quart rectangular baking dish. Season with salt and pepper to taste. Pour sauce over chicken. Cover and bake about 45 minutes or until an instant-read thermometer inserted in chicken reaches 165°F.
- Meanwhile, prepare rice according to package directions. Serve chicken and sauce over rice.
Nutritional Information
Serving Size
1
Per Serving
Calories 646, Calories Fat 212, Total Fat 23g, Saturated Fat 4g, Cholesterol 73mg, Sodium 871mg, Carbohydrate 74g, Protein 30g
Serving Size | 1 |
Calories | 646 |
Calories Fat | 212 |
Calories (fat) extra | 32 |
Total Fat | 23g |
Total Fat (extra) | 36 |
Saturated Fat | 4g |
Saturated Fat (extra) | 22 |
Cholesterol | 73mg |
Cholesterol (extra) | 24 |
Sodium | 871mg |
Sodium (extra) | 36 |
Potassium | 309mg |
Carbohydrate | 74g |
Carbohydrate (extra) | 25 |
Fiber | 1g |
Fiber (extra) | 8 |
Sugars | 25g |
Protein | 30g |
Omega3 | 0g |
Vitamin A | 20IU |
Vitamin C | 0mg |
Iron | 2mg |
Iron (extra) | 16 |