Secrets of Fat-free Kosher Cooking by Deborah Bernstein

Author:Deborah Bernstein
Language: eng
Format: mobi
Publisher: Penguin Group US
Published: 2010-03-01T08:00:00+00:00

3. Bake for 20 to 30 minutes, or until the chicken is no longer pink inside.

4. Serve hot alongside your favorite vegetable side dish. Try it with Baked Butternut Squash (page 155).

NUTRITIONAL FACTS (PER SERVING)

Calories: 156 Carbohydrates: 6.8 g Cholesterol: 66 mg Fat: 2 g Fiber 0.1 g Protein: 26.5 g Sodium: 125 mg

Peanut Butter Chicken

Yield: 8 servings

2 pounds chicken breast cutlets, rinsed and patted dry

1 tablespoon reduced-fat creamy peanut butter

1 teaspoon low-sodium soy sauce

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