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Low-fat Hawaiian Chicken




Source of Recipe


the web


List of Ingredients




2 pounds boneless, skinless chicken breasts
1 can (103/4 ounces) low-sodium tomato soup
2 tablespoons fresh lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon celery salt
2 tablespoons dried onion
1/2 cup apricot spreadable fruit (sugar-free jam)
1 can (8 ounces) pineapple tidbits in juice

Recipe



Spray a 9-by-13-inch baking dish with nonstick spray. Place the chicken breasts in the prepared baking dish and set aside.

Combine the soup, lemon juice, garlic powder, celery salt, dried onion, apricot spreadable fruit and the juice from the canned pineapple, and mix well. Pour the sauce over the chicken breasts. Arrange the pineapple bits on top of the chicken. Cover tightly and marinate in the refrigerator for 1 to 2 hours.

Preheat the oven to 400 degrees. Bake the chicken, covered, for 20 to 30 minutes, or until desired doneness.

Per serving: 267 calories, 3 g fat, 89 mg cholesterol, 173 mg sodium, 23 g carbohydrates, 36 g protein, 1 g fiber.

Serves 6.