| 1 3/4 lb boneless, skinless chicken breast halves |
4 2/3 oz |
$2.99 per pound
|
$0.87 |
| 1/2 c. all-purpose flour |
1 tablespoon |
$2.99 per 5 pounds
|
$0.01 |
| 1 tsp salt, divided |
1/6 teaspoon |
$2.91 per 16 ounces
|
$0.01 |
| 1/8 tsp freshly grnd pepper |
0.02 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| 3 Tbsp. extra virgin olive oil, divided |
1 1/2 teaspoons |
$5.99 per 16 fluid ounces
|
$0.09 |
| 1 Tbsp. minced garlic |
1/2 teaspoon |
$4.00 per pound
|
$0.01 |
| 1 Tbsp. finely minced fresh ginger |
1/2 teaspoon |
$2.99 per pound
|
$0.01 |
| 1 x bay leaf |
1/6 bay leaf |
$3.59 per 2 ounces
|
$0.04 |
| 1 x green bell pepper, cut into 1/4-inch strips |
1/6 bell pepper |
$2.19 per pound
|
$0.10 |
| 1 x red bell pepper, cut into 1/4-inch strips |
1/6 bell pepper |
$3.29 per pound
|
$0.14 |
| 1 med red onion, thinly sliced |
1/6 onion |
$0.99 per pound
|
$0.05 |
| 1 x carrot, cut into 2-inch pcs and thinly sliced lengthwise |
1/6 carrot |
$1.49 per pound
|
$0.03 |
| 1 3/4 c. water |
1/4 cup |
n/a
|
|
| 1/4 c. malt or possibly cider vinegar |
2 teaspoons |
$6.75 per 22 fluid ounces
|
$0.10 |
| 2 Tbsp. minced fresh parsley |
1 teaspoon |
$1.09 per cup
|
$0.02 |
| Total per Serving |
$1.50 |
| Total Recipe |
$9.00 |
Suggestions?