Breast Of Chicken Toledo For Two Recipe

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Servings: 6

Ingredients

Cost per serving $0.95 view details

Directions

  1. Flatten the chicken breast halves between two sheets of waxed paper with the side of a cleaver or possibly a rolling pin. Mix the flour, salt, pepper and paprika. Dredge the chicken pcs in the seasoned flour and set aside.
  2. Heat the olive over medium heat in a frying pan; add in the scallions and garlic. Saute/fry and stir for about 2 min. Remove with a slotted spoon to a heated dish.
  3. Add in the butter to the same frying pan. Add in the chicken pcs when the butter is bubbly. Fry the chicken till brown, about 3 min on each side. Increase heat to high; add in the sherry, lime juice, Tabasco sauce, sliced olives and the reserved scallions and garlic. Cook less than 2 min. Remove the chicken to heated serving plates. Spoon the sauce from the pan over the chicken. Garnish with lime quarters and parsley sprigs.
  4. Serve with an 8-oz can of stewed tomatoes with 2 Tbsp. of bottled Caesar-type salad dressing mixed in with it and sprinkled with Parmesan cheese.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 82g
Recipe makes 6 servings
Calories 170  
Calories from Fat 91 54%
Total Fat 10.29g 13%
Saturated Fat 4.6g 18%
Trans Fat 0.03g  
Cholesterol 30mg 10%
Sodium 118mg 5%
Potassium 128mg 4%
Total Carbs 9.09g 2%
Dietary Fiber 0.8g 3%
Sugars 2.05g 1%
Protein 5.81g 9%
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