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4 4-oz. boneless, skinless 1/4 c Reduced-calorie Catalina
- chicken breast halves - salad dressing
1/8 ts Ground red pepper 1 tb Dijon-style mustard
1/4 ts Black pepper 1 ts Worcestershire sauce
Rinse chicken; pat dry with paper towels. Combine the red and black peppers; rub over chicken breasts. Combine the salad dressing, mustard and Worcestershire sauce. Lightly brush both sides of chicken breats with some of the dressing mixture.
Place chicken in a shallow baking dish or pan. Bake, uncovered in a 375-degree oven for 20-25 minutes or till chicken is no longer pink. In a small saucepan heat any remainging dressing mixture just to boiling; serve with chicken. Makes 4 servings.
NUTRITIONAL INFORMATION PER SERVING: 145 cal. 4 g fat, 59 mg chol.
SOURCE: Better Homes and Gardens Magazine, March 1993
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