Recipe: Nutrition
Dairy-free
Egg-free
Nut-free
Kosher
Low-Fat
Low-Saturated Fat
Directions
Prep Time
15 minutes
Cook Time
45 minutes
Ready in
1 hour
- For the glaze, in a small bowl combine lemon juice, ketchup, molasses, Worcestershire, cloves, and salt and pepper to taste. Set aside.
- Remove and discard skin from chicken, if desired. In a large resealable plastic bag combine flour with salt and pepper to taste. Add chicken, a few pieces at a time; shake bag to coat.
- In a large skillet heat oil over medium-high heat. Add chicken; cook 10 minutes or until browned, turning once. Remove chicken; drain on paper towels. Drain fat from skillet; wipe skillet clean with paper towels. Return chicken to skillet.
- Pour glaze on chicken; bring to boiling. Reduce heat; simmer, covered, 35 to 40 minutes or until chicken is no longer pink (165°F).
- Meanwhile, cook rice according to package directions. Serve chicken with glaze over rice.
Nutritional Information
Serving Size
1
Per Serving
Calories 607, Calories Fat 80, Total Fat 9g, Saturated Fat 1g, Cholesterol 120mg, Sodium 579mg, Carbohydrate 80g, Protein 48g
Serving Size | 1 |
Calories | 607 |
Calories Fat | 80 |
Calories (fat) extra | 13 |
Total Fat | 9g |
Total Fat (extra) | 14 |
Saturated Fat | 1g |
Saturated Fat (extra) | 10 |
Cholesterol | 120mg |
Cholesterol (extra) | 40 |
Sodium | 579mg |
Sodium (extra) | 24 |
Potassium | 979mg |
Carbohydrate | 80g |
Carbohydrate (extra) | 27 |
Fiber | 1g |
Fiber (extra) | 4 |
Sugars | 27g |
Protein | 48g |
Omega3 | 0g |
Vitamin A | 211IU |
Vitamin A (extra) | 4 |
Vitamin C | 10mg |
Vitamin C (extra) | 18 |
Iron | 5mg |
Iron (extra) | 32 |