Salsa: Grate peel frozen orange. Peel orange; chop pulp and place in Medium bowl. Grate peel from lime. Squeeze juice from lime; add to bowl. Add orange peel, lime peel, pineapple chile and sugar; mix well. Refrigerate until serving time. In small bowl, combine salt and cumin, mix well. Rub mixture evenly over both sides of chicken breast halves. Heat oil in large nonstick skillet over Medium-High heat for 2 minutes or until very hot. Add chicken; cook 4 minutes. Turn chicken; cookan additional 4-5 minutes or until chicken is fork-tender and juices run clear. to serve, add cilantro to salsa; toss to mix. W|ith slotted spoon, serve salsa with chicken. If desired, serve with additional lime wedges to squeeze on chicken. Makes 4 servings. Per serving: 250 calories, 7 g fat, 75 mg cholesterol, 330 mg sodium, 19 g carbohydrate, 3 g fiber, 28 g protein, Dietary Exchanges: 1 1/3 fruit, 4 very lean meat, 1/2 fat Pillsbury Fast & Healthy Magazine, March/April 99, p. 47 MC formatting by firstname.lastname@example.org ICQ# 12099532 Recipe by: Pillsbury Fast & Healthy Magazine, March/April 99, p. 47 Posted to EAT-LF Digest by Roberta Banghart
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|Serving Size: 1 Serving (719g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 205 (23%)|
|Amt Per Serving||% DV|
|Total Fat 22.8g||30 %|
|Saturated Fat 5.4g||27 %|
|Monounsaturated Fat 7.5g|
|Polyunsanturated Fat 5.6g|
|Cholesterol 460.6mg||142 %|
|Sodium 508.6mg||18 %|
|Potassium 1547.8mg||41 %|
|Total Carbohydrate 21.3g||6 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 20.6g|
|Protein 141.1g||202 %|
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Calories per serving: 886
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