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Name: Chicken Breasts Mediterranee
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2
Cuisine: American
Ingredients: 2 tb olive oil; 1 c Chicken Stock; 1/2 ts Dried Oregano; 2 tb Flour; Salt; 1/2 ts Dried Rosemary; 2 Chicken breasts; 2 ds Habanero powder *; Pepper; 1/4 ts Dried chile powder; 1 Dozen black olives; pitted; 1 tb Capers; 6 Dried tomatoes; cut in 1 cmx

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INGREDIENTS

2 tb olive oil
1 c Chicken Stock
1/2 ts Dried Oregano
2 tb Flour
Salt
1/2 ts Dried Rosemary
2 Chicken breasts
2 ds Habanero powder *
Pepper
1/4 ts Dried chile powder
1 Dozen black olives; pitted
1 tb Capers
6 Dried tomatoes; cut in 1 cmx

Servings

INSTRUCTIONS

* (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" on Mar 29, 1999,

NOTES

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Chicken Breasts Mediterranee

2 tb olive oil
1 c Chicken Stock
1/2 ts Dried Oregano
2 tb Flour
 Salt
1/2 ts Dried Rosemary
2 Chicken breasts
2 ds Habanero powder *
 Pepper
1/4 ts Dried chile powder
1 Dozen black olives; pitted
1 tb Capers
6 Dried tomatoes; cut in 1 cmx

* (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" <bucsics@ping.at> on Mar  29, 1999,

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Nutrition

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Serving Size: 1 Serving (1202g)
Recipe Makes: 2 servings

Calories: 1192
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 %
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.

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Calories per serving: 1192

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