Baked Chicken, low fat - low salt

Low fat / low salt

Feb. 19, 2007

Quick and Easy Baked Cheese flavored Chicken Breasts with gravy

2 skinless boneless chicken breasts

4 Tablespoons crushed French's cheddar French fried onions (65 mg sodium, 0 mg chol. per 2 Tbsp.)

Pam olive oil flavored spray

2 Tablespoons paprika

1 Tablespoons fresh ground pepper

1 can Campbell's chicken gravy (260 mg sodium, 5 mg cholesterol per 1/2 cup)

1 + cup of dry white wine

Preheat oven to 400 degrees. Spray bottom of Pyrex glass or Corning Ware casserole (at least 2" deep).

Dredge chicken breasts in crushed French's cheddar French fried onions. Place in casserole, spray top of each breast with Pam, sprinkle generously with paprika, black pepper (to taste) and spray once again with Pam.

Bake at 400 for about 15 ~ 20 minutes. Remove casserole from oven, pour gravy around the outside of the chicken and in-between (not on top). Pour wine into the empty gravy can then pour over the gravy (around the chicken).

Give the casserole a little careful shake to lightly blend the gravy and wine (not necessary to completely blend). Cover the casserole with foil and return to the oven.

Turn down heat to 350 degrees and bake for another 10 minutes for thin breasts, 15 minutes for medium and 20 minutes for thick breasts.

Goes well with brown rice cooked in homemade chicken broth (substituted for water) with diced onion added to the broth with the rice.

Use a Tablespoon or so of the gravy to drizzle over the rice when serving.