Tangy Low-Fat Baked Chicken - cooking recipe

Ingredients

4 boneless and skinless chicken breast halves (I used chicken strips)
1/8 tsp. ground red pepper
1/4 c. reduced calorie Catalina salad dressing
1 Tbsp. Dijon style mustard
1/4 tsp. black pepper
1 Tbsp. Worcestershire sauce

Preparation

Rinse chicken.
Pat dry.
Combine red and black pepper.
Rub over chicken.
Combine salad dressing, mustard and Worcestershire sauce.
Lightly brush both sides of chicken with some of the dressing mixture.
Place chicken in baking dish.
Bake at 375\u00b0 for 20 to 25 minutes.
Heat remaining sauce to boiling and serve with chicken.