Serves: 6
Total Calories: 150
Heat oven to 375°. Place chicken, skin sides up, on rack in shallow roasting pan. Mix remaining ingredients. Gently loosen skin from chicken with fingers. Spread margarine mixture between breast meat and skin. Cover breast with skin. Bake uncovered 50 to 60 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.
1 Serving: Calories 205 (Calories from Fat 100) Fat 11g (Saturated 3g) Cholesterol 65mg Sodium 150mg Carbohydrate 0g (Dietary Fiber 0g) Protein 26g.
Healthy Hint:
Cooking chicken with the skin on adds to the flavor, not the fat. Research has found that the fat does not transfer to the meat during cooking. So go ahead and leave the skin on, it helps keep the juices in, creates a moister, more tender meat and boosts the flavor. If you’re watching your calories, cholesterol and fat, remove the skin after cooking and discard it.
From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Chicken with Fennel recipe is from the Betty Crocker's Best of Healthy & Hearty Cooking Cookbook. Download this Cookbook today.
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