ZESTY CHUTNEY: Saute 4 breasts in butter for 4 minutes per side. Stir in orange juice and mango chutney into pan juices. Cover and simmer 2 minutes. HERBED PARMESAN: Dip chicken into beaten egg. Stir dry bread crumbs with grated Parmesan cheese and chopped parsley. Press onto 4 boneless, skinless breasts. Saute in butter for 4 minutes per side. Paprika Stroganoff: Sprinkle 4 breasts with paprika and black pepper. Saute with minced onion in butter for 4 minutes each side. Then stir in sour cream. PEPPERY MUSTARD: Whisk Dijon with sour cream and drained and rinsed green peppercorns. Spoon over sauteed chicken (4 min per side). Orange Honey: Saute 4 breasts in butter until golden on both sides. Add juice of orange, honey, ginger and curry powder. Cover and simmer 10 minutes. SERVES:2-4 (depending on appetites) ~--
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|Serving Size: 1 Serving (434g)|
|Recipe Makes: 4|
|Calories from Fat: 299 (39%)|
|Amt Per Serving||% DV|
|Total Fat 33.2g||44 %|
|Saturated Fat 17.4g||87 %|
|Monounsaturated Fat 8.8g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 257.1mg||79 %|
|Sodium 1423.6mg||49 %|
|Potassium 965.7mg||25 %|
|Total Carbohydrate 46.5g||14 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 42.6g|
|Protein 66.3g||95 %|
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Calories per serving: 757
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