Directions
Prep Time
10 minutes
Cook Time
25 minutes*
Ready in
35 minutes*
- Preheat oven to 350°F. Place chicken in a rectangular 3-quart baking dish; season with salt and pepper to taste. Set aside.
- In a medium bowl combine picante sauce, butter, ranch salad dressing, lemon juice, soy sauce, lemon pepper and seasoned salt. Pour evenly on chicken.
- Bake, uncovered, 25 to 35 minutes or until chicken is no longer pink (165°F). Let stand 5 minutes. Serve warm over egg noodles.
Nutritional Information
Serving Size
1
Per Serving
Calories 409, Calories Fat 235, Total Fat 26g, Saturated Fat 11g, Cholesterol 134mg, Sodium 987mg, Carbohydrate 5g, Protein 35g
Serving Size | 1 |
Calories | 409 |
Calories Fat | 235 |
Calories (fat) extra | 57 |
Total Fat | 26g |
Total Fat (extra) | 41 |
Saturated Fat | 11g |
Saturated Fat (extra) | 58 |
Trans Fat | 0g |
Cholesterol | 134mg |
Cholesterol (extra) | 45 |
Sodium | 987mg |
Sodium (extra) | 41 |
Potassium | 302mg |
Carbohydrate | 5g |
Carbohydrate (extra) | 2 |
Fiber | 0g |
Fiber (extra) | 3 |
Sugars | 2g |
Protein | 35g |
Omega3 | 0g |
Vitamin A | 568IU |
Vitamin A (extra) | 11 |
Vitamin C | 2mg |
Vitamin C (extra) | 5 |
Iron | 1mg |
Iron (extra) | 7 |