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4
POINTS
per
serving
Ingredients:
1/4
cup orange juice
1 (10 3/4 oz.) can Campbell's Healthy Request
Cond. Cream of Chicken Soup
1/2 tsp. dried thyme leaves or 1/4 tsp.
dried rosemary leaves, crushed
2 cups carrots cut in matchstick-thin strips (about
2 large)
generous dash of pepper
2 cups sliced zucchini (about 1 medium)
4 skinless, boneless chicken breast halves (about
1 pound)
4 orange slices for garnish
Instructions:
In
a 2-quart oblong baking dish, combine orange juice,
thyme (or rosemary) and pepper. Add chicken,
turning to coat. Cover; refrigerate 30 minutes,
turning chicken once. Spoon off marinade;
reserve.
In
a large bowl, combine soup and reserved marinade.
Add carrots and zucchini; toss to coat.
Pour vegetable mixture over chicken.
Cover
with foil; bake at 400° for 30 minutes or until
chicken is no longer pink. Stir sauce and
vegetable mixture. Serve over chicken.
Garnish with orange slices.
Yield:
4 servings
4 POINT per serving
Nutrition
information:
PER
SERVING: CALORIES 240 FAT 3.9g
SATURATED FAT 1.2g SODIUM 381mg CARBOHYDRATE
25g PROTEIN 26g CHOLESTEROL 67mg
FIBER 4.4g
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