Title: Baked Chicken
Categories: Poultry Meat
Yield: 4 Servings

4		4-oz. boneless, skinless chicken breast halves
1/8	ts	Ground red pepper
1/4	ts	Black pepper
1/4	c	Reduced-calorie Catalina salad dressing
1	tb	Dijon-style mustard
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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