Chicken ole

Yield: 4 Servings

Measure Ingredient
4 Breasts, chicken, halves, broiler/fryer, boned, skinned
1 teaspoon Chili powder
¼ teaspoon Salt
1 tablespoon Oil, vegetable
1 cup Sauce, picante
⅓ cup Marmalade, orange
1 tablespoon Cilantro, minced OR
1 tablespoon Parsley, minced

Pound the chicken breasts down to a ¼-inch thickness.

In a small dish, mix together ⅓ ts of the chili powder and the salt. Sprinkle this mixture over the chicken.

In a saute pan, heat the oil over medium-high heat. Add the chicken and cook, turning, for about 5 minutes or until brown.

Add picante sauce, marmalade, and remaining chili powder, stirring to mix. Spoon sauce over the chicken. Sprinkle cilantro or parsley over all. Cook 5 minutes longer or until the chicken is fork tender.

Per serving:

: 243.0 calories

: 28⅕ g protein

: 5⅒ g total fat

: ⅖ g saturated fat

: 22⅘ g carbohydrate

: 68.0 mg cholesterol

: 606.0 mg sodium

Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest : Delmarva Poultry Industries, Inc.

: Georgetown, Delaware, 19947-9622 File

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