I used this recipe as the starting point and made some changes. I added onion and garlic powder, doubled the paprika and tossed in a bit of a speciality flavor called "Barbeque" to the mix. I had a bunch of chicken so I baked it three ways.
1) on the broiler pan sprayed with Pam (no butter at all)
2) in a baking dish with about 1/2 the butter the recipe calls for
3) in a baking dish sprayed with Pam
All of it was good. The chicken on the broiler pan was the best, crispier and better flavor. That is how I will do this going forward. It was wonderful and how often does the lower fat version taste better?
Oh, before baking I marinated the chicken in a combination of italian salad dressing (fat free), red wine vinegar (just a little--I was almost out), and two cups of seasoned water.
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I used this recipe as the starting point and made some changes. I added onion and garlic...