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Name: Chicken Vinaigrette
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1 ds Crushed red pepper; 1 tb Chopped fresh basil; 1 Garlic clove; crushed; 1/2 ts Sugar; 2 tb Olive oil; divided; 2 tb Chopped rosemary; divided; 4 Chicken cutlets; 1 tb Butter; 1/4 ts Salt; 1 16 ounce tomatoes; undrained; 1 md Red onion; sliced; 1 Strip orange peel; (3 inch); 1 tb Wine vinegar

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INGREDIENTS

1 ds Crushed red pepper
1 tb Chopped fresh basil
1 Garlic clove; crushed
1/2 ts Sugar
2 tb Olive oil; divided
2 tb Chopped rosemary; divided
4 Chicken cutlets
1 tb Butter
1/4 ts Salt
1 16 ounce tomatoes; undrained
1 md Red onion; sliced
1 Strip orange peel; (3 inch)
1 tb Wine vinegar

Servings

INSTRUCTIONS

In medium saucepan, heat 1 tablespoon olive oil over medium heat. Add red onion, garlic, red pepper and basil. Cook until hot. Add tomatoes ( breaking up or cutting into small chunks), orange peel and sugar. Simmer. While simmering, stir in vinegar, salt and 1 tablespoon rosemary. While sauce cooks, place chicken between 2 sheets of wax paper. Pound to 1/4 thickness. In large skillet, heat remaining tablespoon oil with butter over medium high heat. Add chicken. Cook until brown on both sides. Remove to warm plate. Add sauce to skillet. Heat. Pour over chicken to serve. Sprinkle with remaining rosemary. Approximately 20 minutes. Per serving (excluding unknown items): 450 Calories; 39g Fat (75% calories from fat); 3g Protein; 26g Carbohydrate; 31mg Cholesterol; 666mg Sodium By Patty on Nov 9, 1998. Recipe by: FOOD IN A FLASH SHOW#FF2077

NOTES

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Chicken Vinaigrette

1 ds Crushed red pepper
1 tb Chopped fresh basil
1 Garlic clove; crushed
1/2 ts Sugar
2 tb Olive oil; divided
2 tb Chopped rosemary; divided
4 Chicken cutlets
1 tb Butter
1/4 ts Salt
1 16 ounce tomatoes; undrained
1 md Red onion; sliced
1 Strip orange peel; (3 inch)
1 tb Wine vinegar

In medium saucepan, heat 1 tablespoon olive oil over medium heat. Add  red onion, garlic, red pepper and basil. Cook until hot. Add tomatoes  ( breaking up or cutting into small chunks), orange peel and sugar.  Simmer. While simmering, stir in vinegar, salt and 1 tablespoon  rosemary. While sauce cooks, place chicken between 2 sheets of wax  paper. Pound to 1/4 thickness. In large skillet, heat remaining  tablespoon oil with butter over medium high heat. Add chicken. Cook  until brown on both sides. Remove to warm plate. Add sauce to  skillet. Heat. Pour over chicken to serve. Sprinkle with remaining  rosemary.    Approximately 20 minutes.    Per serving (excluding unknown items): 450 Calories; 39g Fat (75%  calories from fat); 3g Protein; 26g Carbohydrate; 31mg Cholesterol;  666mg Sodium    By Patty <designwest@ameritech.net> on Nov 9, 1998.    Recipe by: FOOD IN A FLASH  SHOW#FF2077

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Nutrition

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Serving Size: 1 Serving (1877g)
Recipe Makes: 1 servings

Calories: 4089
Calories from Fat: 2598 (64%)

Amt Per Serving		% DV

	Total Fat 288.7g	385 %
	Saturated Fat 86.6g	433 %
	Monounsaturated Fat 117.8g
	Polyunsanturated Fat 59.9g
Cholesterol 1410.5mg		434 %
Sodium 1371.6mg		47 %
Potassium 3508.6mg		92 %
Total Carbohydrate 7.3g		2 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 6.9g
Protein 342.6g		489 %
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: 4089

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