Dinner

Summer Chicken Bake is for Dinner.

Summer Chicken Bake takes 10 minutes to prepare.

Summer Chicken Bake takes 50 minutes to cook.

Summer Chicken Bake makes 4 servings.

The ingredients for Summer Chicken Bake are:

Cooking Sherry 5 oz.
Baby Carrots
Celery
Chili Powder
Garlic, 3 cloves
Basil, 1 Tbsp
Chicken Base, 1 Tbsp (Paste)
Salt and Pepper to Taste
4 Chicken breast skinless boneless

Here is how you make Summer Chicken Bake:

I started with the garlic and minced it and put into a pan with the cooking sherry, basil, chili powder, salt and pepper, and bouillon and cooked on medium heat for about 3 min to dissolve bouillon and cook garlic. Once it is simmering for about 1 min, remove from heat and place in bowl when cool.I then chopped my baby carrots in half and chopped the celery into 1/2" chunks. Once the sherry broth is cool to touch. Place chicken in broth, flip and transfer to 9"x13" casserole dish or stone. Add carrots and celery and pour remaining broth into casserole dish, cover with tin foil and bake for 50 min. I put it in for 30 min and checked it, chicken was not cooked through so I removed the tin foil and baked an additional 20 min. turned out tender and juicy, the only problem was the carrots and celery were still somewhat firm but tasty so I figure leaving the tin foil on would moisten the veggies. Hope it comes out as well as mine it was kind of an experiment but it was delicious so I thought I would share it. Makes 1 chicken serving per individual and about 1/2" cup veggies. I made a pasta roni side and another mixed veggie. It was a hit!Number of Servings: 4Recipe submitted by SparkPeople user JIANABOND.

The nutritional information for Summer Chicken Bake is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 175.3

• Total Fat: 1.3 g
• Cholesterol: 41.2 mg
• Sodium: 285.0 mg
• Total Carbs: 13.3 g
• Dietary Fiber: 2.8 g
• Protein: 17.9 g