Breast of Chicken Toledo for Two

Ready in 1h

Try this Breast of Chicken Toledo for Two recipe, or contribute your own.


1/4 ts Salt
1/2 c Sweet sherry
2 Parsley sprigs
1/2 ts Paprika
1 Lime; quartered
1/3 c Pimento-stuffed green
1/4 ts Cayenne pepper
1 Whole chicken breast;
1/4 c Flour
1 Garlic; crushed
1 ds Tabasco sauce
4 Scallions; sliced
2 tb Fresh lime juice
1 tb olive oil
3 tb Unsalted butter

Original recipe makes 6 Servings



Flatten the chicken breast halves between two sheets of waxed paper with the side of a cleaver or a rolling pin. Mix the flour, salt, pepper and paprika. Dredge the chicken pieces in the seasoned flour and set aside. Heat the olive over medium heat in a frying pan; add the scallions and garlic. Saute and stir for about 2 minutes. Remove with a slotted spoon to a heated dish. Add the butter to the same frying pan. Add the chicken pieces when the butter is bubbly. Fry the chicken until brown, about 3 minutes on each side. Increase heat to high; add the sherry, lime juice, Tabasco sauce, sliced olives and the reserved scallions and garlic. Cook less than 2 minutes. Remove the chicken to heated serving plates. Spoon the sauce from the pan over the chicken. Garnish with lime quarters and parsley sprigs. Serve with an 8-ounce can of stewed tomatoes with 2 tablespoons of bottled Caesar-type salad dressing mixed in with it and sprinkled with Parmesan cheese. [ Asbury Park Press; December 2, 1987 ] Posted by Fred Peters. Date: Sun, 23 Jun 1996 10:41:42 -0500 From: (S.Pickell) MM-Recipes Digest V3 #174 From the MealMaster recipe list. Downloaded from G Internet, G Internet.

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