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Ingredients
- 1 x 2 1/2 lb. Broiler-fryer chicken
- 2 Tbsp. Extra virgin olive oil
- 2 Tbsp. Red wine vinegar
- 2 tsp Paprika
- 3/4 tsp Salt
- 1/8 tsp Pepper
- 1/2 c. Bread crumbs
- 1 Tbsp. Margarine or possibly butter melted
Directions
- About 30 min before serving:
- 1. Cut chicken in half and remove backbone. Rinse chicken with running cool water; remove any excess fat and fold wings under.
- 2. In 12" skillet with oven-proof handle over medium-high heat, in warm extra virgin olive oil; cook chicken halves about 5 min on each side till browned. Reduce heat to medium- low. Pour vinegar over chicken; sprinkle with paprika, salt and pepper. Cover and cook 12 to 15 min, turning chicken occasionally, till chicken is fork tender.
- 3. Meanwhile, preheat broiler. When chicken is done, turn chicken skin side up; sprinkle with bread crumbs, then drizzle butter proportionately over crumbs. Broil 3 min till crumbs are browned.
- Makes 2 main dish servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 66g | |
| Recipe makes 2 servings | |
| Calories 285 | |
| Calories from Fat 184 | 65% |
| Total Fat 20.86g | 26% |
| Saturated Fat 3.3g | 13% |
| Trans Fat 1.04g | |
| Cholesterol 0mg | 0% |
| Sodium 1138mg | 47% |
| Potassium 111mg | 3% |
| Total Carbs 20.78g | 6% |
| Dietary Fiber 2.0g | 7% |
| Sugars 1.89g | 1% |
| Protein 3.95g | 6% |
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