Directions:
- Combine all ingredients except chicken to make a smooth sauce. Thin with orange juice if needed.
- Separate skin from chicken breast being careful not to cut the skin. Place some of the sauce between breast skin and breast.
- Cover chicken with the remainder of the sauce and marinate 3-4 hours in the refrigerator.
- Bake chicken in a 350ø F oven for two hours until done basting frequently with sauce. Cover chicken with aluminum foil if chicken browns too soon.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 815.63 Kcal (3415 kJ) | ||
| Calories from fat | 523.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 58.12g | 89% | |
|---|---|---|---|
| Cholesterol | 306.11mg | 102% | |
| Sodium | 360.68mg | 15% | |
| Potassium | 721.75mg | 15% | |
| Total Carbs | 6.29g | 2% | |
| Sugars | 4.01g | 16% | |
| Dietary Fiber | 0.66g | 3% | |
| Protein | 61.88g | 124% | |
| Vitamin C | 41.2mg | 69% | |
| Iron | 3.5mg | 19% | |
| Calcium | 53.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 198.43 Kcal (831 kJ) | ||
| Calories from fat | 127.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.14g | 89% | |
|---|---|---|---|
| Cholesterol | 74.47mg | 102% | |
| Sodium | 87.75mg | 15% | |
| Potassium | 175.59mg | 15% | |
| Total Carbs | 1.53g | 2% | |
| Sugars | 0.98g | 16% | |
| Dietary Fiber | 0.16g | 3% | |
| Protein | 15.06g | 124% | |
| Vitamin C | 10mg | 69% | |
| Iron | 0.8mg | 19% | |
| Calcium | 13mg | 5% | |
* 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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