* (go easy, the point is to make it taste interesting but not really hot. It probably tastes good when you turn up the heat, but I havent tried it - my s.o. gets the hiccups when the food is too hot.) Mix first 6 ingredients, dredge chicken beasts in the mixture and cook them in the hot olive oil until golden. Add chicken stock, olives (cut in half), capers and dried tomatoes (If theyre really dry, soak them in the chicken stock first, which is what I did). Add habanero powder and cook until the meat is done, about 15 minutes. The sauce should reduce to a syrupy consistency, so cover or add some water as necessary. I served it with spinach and feta strudel and chardonnay, but baguette and some other vegetables would probably be ok. Acknowledgements to Roger Verge and Paul Proudhomme. Posted to CHILE-HEADS DIGEST by "A. Bucsics"
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|Serving Size: 1 Serving (1202g)|
|Recipe Makes: 2 servings|
|Calories from Fat: 164 (14%)|
|Amt Per Serving||% DV|
|Total Fat 18.2g||24 %|
|Saturated Fat 4.4g||22 %|
|Monounsaturated Fat 6.7g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 554.7mg||171 %|
|Sodium 1084.8mg||37 %|
|Potassium 2681.2mg||71 %|
|Total Carbohydrate 16.4g||5 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 15.7g|
|Protein 225.2g||322 %|
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Calories per serving: 1192
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