Sodium Per Recipe: 318.8mg
Sodium Per Serving: 79.7mg
Protein: 27.8 g
Carbohydrate: 23.4 g
Dietary Fiber: .851 g
Total Sugars: 16.8 g
Total Fat: 1.772 g
Saturated Fat: .444 g
Monounsaturated Fat: .442 g
Polyunsaturated Fat: .399 g
Cholesterol: 68.4 mg
Calcium: 35.9 mg
Iron: 1.606 mg
Potassium: 423.7 mg
Sodium: 79.7 mg
Vitamin K: .047 mcg
Folate: 21.1 mcg
Combine thyme, coriander and cloves together in a small dish so
that you can "pinch" it later.
Rinse chicken and pat dry with paper towels. Season lightly with
Place chicken meat side down in a 9" x 9" baking dish. Pour
orange juice into dish. Swath chicken with half of the honey and
sprinkle half of the mixed batch of spices on meat. Bake in a
preheated hot 375oF oven for about 20 minutes. Turn chicken
over, meat side up. Brush or squeeze rest of honey on meat along
with the rest of the spice mix and continue baking for 20 to 25
minutes at 325° F. Remove chicken and arrange on plate. Season
as desired!with pepper. Pour sauce over each chicken half breast.
Sprinkle with grated orange rind. Serve hot with asparagus and Dastardly Potatoes.
¹ About 5 ounces each. Add or subtract 18 mg sodium for each
ounce over or under.