Directions:
- In a large bowl, combine the preserves, honey, teriyaki sauce and lemon juice. Set aside 1/2 cup to serve as a dipping sauce. Add chicken to remaining mixture and stir to coat. Let stand for 15 minutes.
- In a large resealable plastic bag, combine the cracker crumbs, ginger and salt. Add chicken in batches to crumb mixture and shake to coat.
- Place in a single layer on greased baking sheets. Bake at 400° for 14-18 minutes or until no longer pink, turning once. Serve with reserved sauce. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 479.79 Kcal (2009 kJ) | ||
| Calories from fat | 122.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.66g | 21% | |
|---|---|---|---|
| Cholesterol | 66.89mg | 22% | |
| Sodium | 856.72mg | 36% | |
| Potassium | 474.27mg | 10% | |
| Total Carbs | 62.85g | 21% | |
| Sugars | 41.33g | 165% | |
| Dietary Fiber | 5.13g | 21% | |
| Protein | 29.74g | 59% | |
| Vitamin C | 0.7mg | 1% | |
| Iron | 0.1mg | 1% | |
| Calcium | 27mg | 3% | |
| Amount Per 100 g | |||
| Calories | 229.44 Kcal (961 kJ) | ||
| Calories from fat | 58.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.53g | 21% | |
|---|---|---|---|
| Cholesterol | 31.99mg | 22% | |
| Sodium | 409.69mg | 36% | |
| Potassium | 226.8mg | 10% | |
| Total Carbs | 30.06g | 21% | |
| Sugars | 19.77g | 165% | |
| Dietary Fiber | 2.45g | 21% | |
| Protein | 14.22g | 59% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 0.1mg | 1% | |
| Calcium | 12.9mg | 3% | |
* 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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