In a non-stick fry pan, heat the oil over medium heat. Add chicken; cover and cook, turning, for about 10 minutes until the pieces are brown on all sides. Remove the chicken from the pan; set aside. To the drippings in the pan, add onion, peppers, and garlic; cook stirring about 5 minutes or until slightly tender. Add tomatoes, vinegar and red pepper flakes. Heat mixture to boiling; reduce heat and simmer until mixture is slightly thick (about five minutes). Stir in the olives, salt and pepper. Return chicken to the pan; spoon sauce over chicken and cook about 20 minutes or until the chicken is glazed and fork tender. Arrange the chicken on a serving platter. Spoon the vegetable mixture over the chicken. Sprinkle with pine nuts. Garnish with Basil sprigs. Cook: Gilda S. Lester, Chadds Ford, Pennsylvania Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest : Delmarva Poultry Industries, Inc. : Georgetown, Delaware, 19947-9622 Posted to MC-Recipe Digest V1 #273 Date: Fri, 1 Nov 1996 17:56:11 -0500 From: kmeade@IDS2.IDSONLINE.COM (The Meades)
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|Serving Size: 1 Serving (355g)|
|Recipe Makes: 6|
|Calories from Fat: 243 (56%)|
|Amt Per Serving||% DV|
|Total Fat 27g||36 %|
|Saturated Fat 6.6g||33 %|
|Monounsaturated Fat 12.5g|
|Polyunsanturated Fat 5.5g|
|Cholesterol 138.6mg||43 %|
|Sodium 385.5mg||13 %|
|Potassium 699mg||18 %|
|Total Carbohydrate 14.7g||4 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 11.6g|
|Protein 33.1g||47 %|
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Calories per serving: 435
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