Directions:
- Heat oven to 425*. In a shallow baking dish, combine the butter, onion, garlic, thyme, salt, pepper, rosemary, sage, marjoram, and the red pepper sauce. Add the chicken and turn to coat. Tuck the edges of each breast under, forming a rectangular shape about 1 1/2 inch thick. Bake, uncovered, basting frequently with the pan juices, for 14 minutes or just until the juices run clear when the chicken is pierced with a fork. Transfer to a warm serving platter. Spoon over the pan juices and sprinkle with the parsley. Serve with wild rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 120.5 Kcal (505 kJ) | ||
| Calories from fat | 46.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.17g | 8% | |
|---|---|---|---|
| Cholesterol | 61.8mg | 21% | |
| Sodium | 422.79mg | 18% | |
| Potassium | 277.04mg | 6% | |
| Total Carbs | 0.43g | 0% | |
| Sugars | 0.05g | 0% | |
| Dietary Fiber | 0.15g | 1% | |
| Protein | 18.99g | 38% | |
| Vitamin C | 1.3mg | 2% | |
| Iron | 0.2mg | 1% | |
| Calcium | 10mg | 1% | |
| Amount Per 100 g | |||
| Calories | 120.59 Kcal (505 kJ) | ||
| Calories from fat | 46.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.17g | 8% | |
|---|---|---|---|
| Cholesterol | 61.85mg | 21% | |
| Sodium | 423.11mg | 18% | |
| Potassium | 277.25mg | 6% | |
| Total Carbs | 0.43g | 0% | |
| Sugars | 0.05g | 0% | |
| Dietary Fiber | 0.15g | 1% | |
| Protein | 19g | 38% | |
| Vitamin C | 1.3mg | 2% | |
| Iron | 0.2mg | 1% | |
| Calcium | 10mg | 1% | |
* 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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