Try this Breast of Chicken Toledo for Two recipe, or contribute your own.
Suggest a better descriptionFlatten 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: pickell@cyberspc.mb.ca (S.Pickell) MM-Recipes Digest V3 #174 From the MealMaster recipe list. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (73g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 368 | ||
Calories from Fat: 317 (86%) | ||
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Amt Per Serving | % DV | |
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Total Fat 35.3g | 47 % | |
Saturated Fat 22g | 110 % | |
Monounsaturated Fat 9.4g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 91.6mg | 28 % | |
Sodium 7.3mg | 0 % | |
Potassium 56.9mg | 1 % | |
Total Carbohydrate 8.4g | 2 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 7.9g | ||
Protein 1.2g | 2 % | |
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: 368
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