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    You are in: Home / Recipes / Sun Dried Tomato and Cilantro Baked Chicken Recipe
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    Sun Dried Tomato and Cilantro Baked Chicken

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    Chef Sarita in Austin Texas's Note:

    I took a regular method of baking chicken and added my own twist to it. Very simple and delicious. I think that the mayo is what makes it moist. Be careful not to over season with the Adobo because you can oversalt your chicken. If you can't find Goya Adobo, feel free to use Season All. I buy whole cut up chicken to save time. I preffer to use the organic mayo (central market organics) because the taste is VERY different from regular processed mayo.

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    Units: US | Metric


    1. 1
      Preheat oven to 400°F.
    2. 2
      Place chicken in large baking dish and brush each piece lightly with mayonnaise.
    3. 3
      Sprinkle Adobo seasoning on each piece of chicken.
    4. 4
      Mix melted butter, chopped cilantro, and sundried tomato in a bowl. Pour over chicken. Use all the butter.
    5. 5
      Bake uncovered for 35-45 mins or until juices run clear, basting chicken every couple of minutes with the pan juices. Do not overbake.

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    Nutritional Facts for Sun Dried Tomato and Cilantro Baked Chicken

    Serving Size: 1 (88 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 631.6
    Calories from Fat 449
    Total Fat 49.9 g
    Saturated Fat 19.6 g
    Cholesterol 213.1 mg
    Sodium 278.7 mg
    Total Carbohydrate 0.3 g
    Dietary Fiber 0.0 g
    Sugars 0.1 g
    Protein 43.0 g

    The following items or measurements are not included:

    fresh cilantro


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