Recipe - Quick Easy Chinese Chicken

3 Chicken breast halves
skinned, (1Three fourths pounds)
3 Chicken thighs skinned,
(1One half pounds)
3 Chicken drumsticks skinned,
(Three fourths pound)
Three fourths cup Reducedcalorie catsup
One half cup Firmly packed brown sugar
One fourth cup Lowsodium soy sauce
2 tablespoon White vinegar
1 tablespoon Instant onion flakes
One half teaspoon Garlic powder
One half teaspoon 75%lesssodium seasoned
salt

Place chicken in a 13 x 9 x 2inch baking dish. Combine catsup and next 6
ingredients; stir well, and pour over chicken.

Bake, uncovered, at 350 deg for 1One half hours or until chicken is done,
turning chicken over after 45 minutes, and basting occasionally. Yield: 9
servings (serving size: 3 ounces chicken).

Per serving: 182 Calories; 4g Fat (18% calories from fat); 19g Protein; 19g
Carbohydrate; 62mg Cholesterol; 641mg Sodium

NOTES : Lowfat cooking is important to Judy Lev, of West Bloomfield,
Michigan. She adapted one of her favorite recipes to make this nutritious
version that she serves with rice.

Recipe by: Cooking Light, Oct 1993, page 131

Posted to MCRecipe Digest V1 #415 by igor@digex.net on Jan 28, 1997.