Try this Chicken in Red Pepper Sacks recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 325 degrees. Remove the top, seeds and membranes from the pepper(s). Strip the meat from the chicken legs. Combine the ingredients for the marinade. Place the chicken meat in a small, shallow bowl. Pour the marinade over. Marinate for 1 hour or longer. Pour off the marinade and discard. Stuff the pepper(s) with the chicken meat. Place the pepper(s) upright in a roasting pan. Cover tightly. Roast until cooked through (about 1 hour). Place on a serving plate and pour pesto sauce over. Serve.
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Serving Size: 1 Serving (290g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 284 | ||
Calories from Fat: 117 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.1g | 17 % | |
Saturated Fat 2.5g | 12 % | |
Monounsaturated Fat 6.8g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 124.8mg | 38 % | |
Sodium 139.1mg | 5 % | |
Potassium 609mg | 16 % | |
Total Carbohydrate 7.2g | 2 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 4.7g | ||
Protein 32.6g | 47 % | |
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: 284
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