This is delicious with crackers, baguettes or over rice - hot or cold.
Bake chicken, covered with a small amount of water until no longer pink. Add chicken stock just to cover. Mix together all ingredients, and then stir in cooled chicken to coat. Put on greased cookie sheet and bake at 325 degrees until warm. Good the next day over rice.
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Serving Size: 1 recipe (1174g) | ||
Recipe Makes: 4 | ||
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Calories: 3634 | ||
Calories from Fat: 2635 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 292.8g | 390 % | |
Saturated Fat 79.1g | 395 % | |
Monounsaturated Fat 93.7g | ||
Polyunsanturated Fat 103.7g | ||
Cholesterol 636.9mg | 196 % | |
Sodium 4760.1mg | 164 % | |
Potassium 1331.6mg | 35 % | |
Total Carbohydrate 122.7g | 36 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 119.2g | ||
Protein 135.6g | 194 % | |
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: 3634
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