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Suggest a better descriptionMake these tender, juice chicken breasts as fiery or tame as you wish by adjusting the quantity of chiles and pepper you use. If using whole chicken breasts, split in half and remove bones. Remove skin from the 4 half breasts and beat very thin. Brush chicken generously with oil (reserve remaining oil), then sprinkle with garlic, rosemary, jalapenos, caribe and green peppercorns; press seasonings into meat. Melt butter in a large, heavy skillet, add reserved oil not used for brushing chickens. Cut bell peppers in long, thin strips. When oil is very hot, add bell peppers and cook until limp. Add chicken; cook until golden on bottom, then turn and cook until second side is golden & meat is no longer pink in center. Serve on warmed plates. Makes 4 servings. From the
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Serving Size: 1 Serving (148g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 656 | ||
Calories from Fat: 654 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 72.6g | 97 % | |
Saturated Fat 44.3g | 221 % | |
Monounsaturated Fat 20.4g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 183.2mg | 56 % | |
Sodium 11.5mg | 0 % | |
Potassium 135.3mg | 4 % | |
Total Carbohydrate 3.2g | 1 % | |
Dietary Fiber 1.1g | 5 % | |
Sugars, other 2.1g | ||
Protein 1.3g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 656
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