Greek Island Chicken
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INGREDIENTS
- 3 cl Garlic ; minced
- 1 1/2 ts Cinnamon
- 2 tb olive oil
- 1 ts Honey
- Parsley; chopped ; garnish
- 4 Chicken breast halves ; skin
- 1 Red bell pepper ; cut strips
- Salt and pepper
- 1 1/2 c Dry white wine
- 1 Lemon ; sliced
- 1 1/2 oz Sun-dried tomato halves ; no
- 1 Onion ; chopped
- 1/3 c olives ; Pitted ripe, sliced
INSTRUCTIONS
In large skillet over medium heat, saute chicken breasts in oil about 5 minutes, turning once. Add onion, garlic and red pepper. Saute, stirring often, about 4 minutes until onion is limp. With kitchen shears, halve tomato halves; stir into skillet with remaining ingredients except parsley. Cover and simmer 15 minutes. Remove cover and cook 5 more minutes until chicken is tender and sauce is slightly reduced. Sprinkle with chopped parsley. Serve over rice, if desired. Source: Sonoma Sun-Dried Tomatoes (wrv)
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (222g) | ||
| Recipe Makes: 4 | ||
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| Calories: 259 | ||
| Calories from Fat: 103 (40%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 11.5g | 15 % | |
| Saturated Fat 2.8g | 14 % | |
| Monounsaturated Fat 5.5g | ||
| Polyunsanturated Fat 2.2g | ||
| Cholesterol 55.7mg | 17 % | |
| Sodium 416.1mg | 14 % | |
| Potassium 727.8mg | 19 % | |
| Total Carbohydrate 17.4g | 5 % | |
| Dietary Fiber 5.1g | 20 % | |
| Sugars, other 12.3g | ||
| Protein 20.9g | 30 % | |
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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: 259
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