1. Cut unpeeled potatoes into 1/2-inch pieces. Dice red and green peppers. Cut green onions into 1/2-inch slices. 2. In 2-quart saucepan over high heat, heat the potatoes and enough water to cover to boiling. Reduce heat to low; cover and simmer 5 to 10 minutes until the potatoes are almost tender; drain. 3. Meanwhile, prepare potato-pepper hash: In nonstick 12-inch skillet over medium-high heat, in 2 teaspoons hot salad oil, cook diced red and green peppers until lightly browned, stirring frequently. Stir in cut-up potatoes, green onions, and 3/4 teaspoon salt. Continue cooking until potatoes are golden brown and tender, stirring mixture frequently; remove potato-pepper hash to warm platter; keep warm. Wash and dry skillet. 4. On waxed paper, mix flour, chili powder, and 3/4 teaspoon salt. Coat chicken breasts with flour mixture. 5. In the same skillet over medium-high heat, in 1 tablespoon hot salad oil, cook the chicken breasts 6 to 8 minutes, until they are lightly browned on both sides and juices run clear when pierced with a knife, turning chicken pieces occasionally. Arrange the chicken on platter with the potato hash. Garnish with parsley sprigs. Serves 4. Total time: 45 minutes Each serving: About 335 calories, 10 g fat, 91 mg cholesterol, 895 mg sodium. Calories from fat: 27%. ? 1996 by The Hearst Corporation; all rights reserved Good Housekeeping Magazne
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|Serving Size: 1 Serving (2044g)|
|Recipe Makes: 1|
|Calories from Fat: 125 (7%)|
|Amt Per Serving||% DV|
|Total Fat 13.9g||18 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 547.5mg||168 %|
|Sodium 813mg||28 %|
|Potassium 6878.7mg||181 %|
|Total Carbohydrate 157g||46 %|
|Dietary Fiber 20.8g||83 %|
|Sugars, other 136.2g|
|Protein 238.4g||341 %|
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Calories per serving: 1732
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