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Suggest a better description1. Gently pound chicken between 2 pieces of plastic wrap or waxed paper. Work from centre until 1/4" thick. 2. In small bowl, combine all remaining ingredients except oil. Brush both sides of chicken with oil and coat with pepper mixture. 3. Blace chicken thighs on grill or broiler pan 4-6" from heat for 8-10 mins until no longer pink, turning once. Per serving: 240 calories, 15g fat (56% CFF) 4 g sat.fat, 100mg chol. 200 mg sodium Contributor: "Best Chicken Cookbook" Pillsbury Preparation Time: 00:30 Posted to recipelu-digest Volume 01 Number 385 by "Cathleen"
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Serving Size: 1 Serving (2g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 21 | ||
Calories from Fat: 21 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.3g | 3 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.1mg | 0 % | |
Potassium 2.2mg | 0 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.1g | ||
Protein 0g | 0 % | |
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: 21
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