| 6 lrg Red bell pepper, stems, ribs and seeds removed |
1 1/2 bell pepper |
$3.29 per pound
|
$1.78 |
| 6 lrg Boneless skinless chicken breast halves, thinly pounded |
1 1/2 chicken breast |
$2.99 per pound
|
$0.70 |
| 1/4 c. Extra virgin olive oil, divided Salt and freshly grnd pepper |
1 tablespoon |
$5.99 per 16 fluid ounces
|
$0.19 |
| 3 x Garlic clove, sliced thinly |
3/4 garlic cloves |
$4.00 per pound
|
$0.02 |
| 1 1/2 Tbsp. Fresh tarragon, finely minced |
1 1/8 teaspoons |
$1.97 per 2 ounces
|
$0.02 |
| 3 Tbsp. Unsalted butter, cut into 6 pcs |
2 1/4 teaspoons |
$3.99 per 16 ounces
|
$0.09 |
| 1/2 c. Chicken stock or possibly white wine |
2 tablespoons |
$0.99 per 14 1/2 ounces
|
$0.07 |
| Total per Serving |
$2.88 |
| Total Recipe |
$11.53 |
Suggestions?