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Suggest a better descriptionScrub Potatoes; dry and prick with a fork. Bake in a 425 degree oven 55 to 60 minutes, until soft. In large skillet, heat oil; saute almonds until golden brown. add onions and garlic; saute until tender. Add chicken; cook, stirring, until chicken turns white. Sprinkle with flour; mix well. Combine broth, lemon juice, cinnamon, paprika, salt and hot pepper sauce. Gradually add to chicken mixture, stirring constantly, until mixture boils and thickens. Stir in raisins. Simmer three minutes. Cut an X in top of baked Potatoes; pinch sides of potatoes to fluff. Top with chicken mixture. MARGIES NOTE: This is quite good, although I leave the raisins and cinnamon out. From the Kitchen of: Gary & Margie Hartford, Eugene, OR (1:152/19) Taken from: The Omaha World Herald (Nov. 1983)
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Serving Size: 1 Serving (504g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 425 | ||
Calories from Fat: 89 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.9g | 13 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 6.1g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 0mg | 0 % | |
Sodium 313.6mg | 11 % | |
Potassium 1420mg | 37 % | |
Total Carbohydrate 81.8g | 24 % | |
Dietary Fiber 9.3g | 37 % | |
Sugars, other 72.5g | ||
Protein 9.5g | 14 % | |
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: 425
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