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Ingredients
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8 boneless, skinless chicken breast halves
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3 tablespoons brown sugar
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1 tablespoon ground paprika
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1 teaspoon salt
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1 teaspoon dry mustard
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½ teaspoon chili powder
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¼ cup distilled white vinegar
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⅛ teaspoon cayenne pepper
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2 tablespoons Worcestershire sauce
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1 ½ cups tomato-vegetable juice cocktail
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½ cup ketchup
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¼ cup water
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2 cloves garlic, minced
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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Place the chicken breasts in a single layer in a 9x13 inch baking dish. In a medium bowl, mix together the brown sugar, paprika, salt, dry mustard, chili powder, vinegar, cayenne pepper, Worcestershire sauce, vegetable juice cocktail, ketchup, water and garlic. Pour the sauce evenly over the chicken breasts.
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Bake uncovered, for 35 minutes in the preheated oven. Remove chicken breasts, shred with a fork, and return to the sauce. Bake in the oven for an additional 10 minutes so the chicken can soak up more flavor. Serve on a bed of rice with freshly ground black pepper.
Nutrition Facts (per serving)
182 | Calories |
2g | Fat |
13g | Carbs |
28g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 182 | |
% Daily Value * | |
Total Fat 2g | 2% |
Saturated Fat 0g | 2% |
Cholesterol 68mg | 23% |
Sodium 702mg | 31% |
Total Carbohydrate 13g | 5% |
Dietary Fiber 1g | 3% |
Total Sugars 10g | |
Protein 28g | 56% |
Vitamin C 18mg | 20% |
Calcium 34mg | 3% |
Iron 2mg | 9% |
Potassium 513mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.