Directions:
- In a small bowl, combine the first six ingredients. Place chicken in a single layer in two greased 11-in. x 7-in. baking dishes; spoon sauce over the top. Cover and refrigerate overnight.
- Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 1 hour or until juices run clear, basting with sauce once with during cooking. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1371.71 Kcal (5743 kJ) | ||
| Calories from fat | 1189.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 132.17g | 203% | |
|---|---|---|---|
| Cholesterol | 317.41mg | 106% | |
| Sodium | 895.52mg | 37% | |
| Potassium | 587.95mg | 13% | |
| Total Carbs | 16.64g | 6% | |
| Sugars | 13.21g | 53% | |
| Dietary Fiber | 0.41g | 2% | |
| Protein | 29.46g | 59% | |
| Vitamin C | 49mg | 82% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.1mg | 0% | |
| Calcium | 32mg | 3% | |
| Amount Per 100 g | |||
| Calories | 411.85 Kcal (1724 kJ) | ||
| Calories from fat | 357.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.68g | 203% | |
|---|---|---|---|
| Cholesterol | 95.3mg | 106% | |
| Sodium | 268.88mg | 37% | |
| Potassium | 176.53mg | 13% | |
| Total Carbs | 5g | 6% | |
| Sugars | 3.96g | 53% | |
| Dietary Fiber | 0.12g | 2% | |
| Protein | 8.85g | 59% | |
| Vitamin C | 14.7mg | 82% | |
| Calcium | 9.6mg | 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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