Directions:
- In a small bowl, combine gelatin, butter, mustard, garlic salt and pepper. Brush over both sides of the chicken breasts and place in an ungreased 11-in. x 7-in. baking dish. Spoon remaining mixture around chicken.
- Cover and bake at 350° for 20-25 minutes, basting once. Uncover; baste and sprinkle with almonds. Bake, uncovered, 15 minutes longer or until juices run clear. Serve over rice if desired. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 247.15 Kcal (1035 kJ) | ||
| Calories from fat | 111.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.38g | 19% | |
|---|---|---|---|
| Cholesterol | 108.09mg | 36% | |
| Sodium | 793.67mg | 33% | |
| Potassium | 477mg | 10% | |
| Total Carbs | 1.01g | 0% | |
| Sugars | 0.23g | 1% | |
| Dietary Fiber | 0.55g | 2% | |
| Protein | 33.43g | 67% | |
| Vitamin C | 0.2mg | 0% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.3mg | 1% | |
| Calcium | 19.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 136.22 Kcal (570 kJ) | ||
| Calories from fat | 61.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.82g | 19% | |
|---|---|---|---|
| Cholesterol | 59.58mg | 36% | |
| Sodium | 437.44mg | 33% | |
| Potassium | 262.91mg | 10% | |
| Total Carbs | 0.56g | 0% | |
| Sugars | 0.13g | 1% | |
| Dietary Fiber | 0.3g | 2% | |
| Protein | 18.42g | 67% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.1mg | 1% | |
| Calcium | 11mg | 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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