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Dredge the chicken in the cornmeal, salt, and pepper to coat lightly. Heat one tablespoon of olive oil in a large, deep saucepan and brown the chicken until golden on both sides. Add the remaining olive oil, shallot, red pepper, ground cherries, pineapple juice, vinegar, and garlic and increase heat to high until the ingredients begin to boil. Reduce heat to medium, cover, and cook for 10-12 minutes, or until the ground cherries have broken down. Uncover and increase the heat to high and cook for another ten minutes, or until the sauce has reduced and the chicken is cooked through. Adjust the salt and sprinkle with flat leaf parsley, if desired.
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Serving Size: 1 recipe (236g) | ||
Recipe Makes: 1 | ||
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Calories: 204 | ||
Calories from Fat: 63 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7g | 9 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 5g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 12.2mg | 0 % | |
Potassium 427.8mg | 11 % | |
Total Carbohydrate 34.4g | 10 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 32.9g | ||
Protein 2.4g | 3 % | |
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: 204
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