Directions:
- In a flat glass or china dish or a mixing bowl, combine fruit spread, soy sauce, lemon juice, onion, parsley, and oregano; set aside 1/4 cup of mixture for basting sauce. Add chicken pieces to remaining mixture and turn several times, coating.
- Pieces well. Refrigerate at least 5 hours or overnight; turn pieces several times during refrigeration.
- Remove from marinade and place in a single layer in a baking pan. Discard remaining.
- Marinade. Bake, uncovered, in a 375°F oven 45 to 50 minutes, or until chicken is tender, lightly browned and no longer.
- Pink in the center. Brush with reserved sauce several times during cooking. Brush.
- Remaining reserved sauce on chicken just before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 356.02 Kcal (1491 kJ) | ||
| Calories from fat | 63.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.09g | 11% | |
|---|---|---|---|
| Cholesterol | 139.24mg | 46% | |
| Sodium | 1266mg | 53% | |
| Potassium | 708.8mg | 15% | |
| Total Carbs | 27.76g | 9% | |
| Sugars | 24.68g | 99% | |
| Dietary Fiber | 0.33g | 1% | |
| Protein | 48.32g | 97% | |
| Vitamin C | 3.5mg | 6% | |
| Iron | 0.2mg | 1% | |
| Calcium | 15.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 122.86 Kcal (514 kJ) | ||
| Calories from fat | 22.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.45g | 11% | |
|---|---|---|---|
| Cholesterol | 48.05mg | 46% | |
| Sodium | 436.9mg | 53% | |
| Potassium | 244.61mg | 15% | |
| Total Carbs | 9.58g | 9% | |
| Sugars | 8.52g | 99% | |
| Dietary Fiber | 0.11g | 1% | |
| Protein | 16.68g | 97% | |
| Vitamin C | 1.2mg | 6% | |
| Iron | 0.1mg | 1% | |
| Calcium | 5.4mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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