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Dredge chicken in flour, onion salt and pepper. Brown in hot fat about 1/2 inch deep. Add green pepper, onion and pimientos; cook until almost tender. Drain. Drain yams and reserve liquid; add yam liquid to chicken mixture. Top with orange slices and parsley. Sprinkle with salt and pepper. Cover and cook over low heat about 1 hour, or until chicken is tender, adding additional liquid if necessary. Add yams; heat to serving temperature. Garnish with water cress. NOTES : This booklet was prepared by the Louisiana Sweet Potato Commission. Recipe by: 75 Easy Yam Recipes with a Romantic Past Posted to MC-Recipe Digest V1 #891 by NGavlak@aol.com on Nov 8, 1997
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|Serving Size: 1 Serving (364g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 308 (100%)|
|Amt Per Serving||% DV|
|Total Fat 34.2g||46 %|
|Saturated Fat 13.4g||67 %|
|Monounsaturated Fat 15.4g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 32.5mg||10 %|
|Sodium 3.7mg||0 %|
|Potassium 30.3mg||1 %|
|Total Carbohydrate 0.1g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 0.1g|
|Protein 0.2g||0 %|
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Calories per serving: 309
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