As this nicely seasoned chicken bakes, it releases juices to reduce into a rich-tasting sauce.

Serves 6

  • Cooking spray
  • 6 skinless chicken breast halves with bone (about 6 ounces each), all visible fat discarded
  • 3/4 teaspoon poultry seasoning
  • 1/2 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1-1/2 tablespoons olive oil
  • 3 tablespoons snipped fresh parsley and 2 tablespoons snipped fresh parsley, divided use
  1. Preheat the oven to 325 F. Lightly spray a 13 x 9 x 2 inch glass baking dish with cooking spray.
  2. Put the chicken with the smooth side up in the baking dish.
  3. In a small bowl, stir together the poultry seasoning, paprika, onion powder, garlic powder, salt and pepper. Sprinkle over the top of the chicken.
  4. Drizzle the oil over the chicken. Sprinkle with 3 tablespoons parsley.
  5. Bake, covered, for 40 minutes, or until the chicken is no longer pink in the center, turning several times to coat the chicken in the drippings.
  6. Pour the drippings from the baking dish into a small saucepan. Bring to boil over high heat. Boil for 2 minutes or until reduced to 1/4 cup liquid. Spoon over the chicken. Sprinkle with the remaining 2 tablespoons parsley.

Per serving:

  • Calories 184
  • Total fat 5 g
  • Saturated fat 1 g
  • Trans fat 0
  • Polyunsaturated fat 1 g
  • Monounsaturated fat 3 g
  • Cholesterol 79 mg
  • Sodium 188 mg
  • Carbohydrates 1 g
  • Fiber 0
  • Sugars 0
  • Protein 32 g

Dietary exchanges: 4 lean meaty-side-down

– from the book, “The New American Heart Association Cookbook, 8th Edition”, from the American Heart Association.

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