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| INGREDIENTS |
| 1/4 c. |
(½ stick) unsalted butter |
| 4 |
(4 ounce) bone in chicken breast halves, skinned |
| 1/2 tsp. |
kosher salt |
| 1/2 tsp. |
pepper |
| 1 1/2 c. |
nonfat buttermilk |
| 3/4 c. |
flour |
| 1 can |
low-sodium, nonfat cream of mushroom soup, undiluted |
|
|
|
| RECIPE |
- Preheat oven to 425ºF.
- Place butter in 13x9 baking dish and melt in oven.
- Sprinkle chicken with salt and pepper.
- Dip chicken in ½ cup buttermilk, and dredge in flour.
- Place chicken breast side down in dish and bake for 25 minutes.
- While chicken is cooking, combine remaining buttermilk and soup.
- Remove chicken and turn over. Pour buttermilk mixture over chicken and continue to bake an additional 10 minutes or until chicken has a 165ºF reading on an internal thermometer.
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| SERVING SUGGESTION |
SERVING SIZE:
1 breast
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
| |
| Calories |
390 |
|
| Total Fat |
16 g |
|
| Sodium |
440 mg |
|
| Total Carbohydrates |
26 g |
|
| Fiber |
1 g |
|
| Protein |
33 g |
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|
