Boneless Chicken With Potato-pepper Hash
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Bobbie – no, Chicken, Main dishes, Peppers, Potatoes | 1 | Servings | |
INGREDIENTS
| 5 | Red potatoes, about 1 | |
| pound | ||
| 1 | Red pepper | |
| 1 | Green pepper | |
| 2 | Green onions | |
| Salad oil | ||
| Salt | ||
| 1 | T | All-purpose flour |
| 1 | t | Chili powder |
| 4 | Skinless bonelesschicken | |
| breast halves 1 1/4 lb | ||
| Parsley sprigs, for garnish | ||
| 1996 | The Hearst Corporation, all rights reserved Good Housekeeping |
INSTRUCTIONS
Cut unpeeled potatoes into 1/2-inch pieces. Dice red and green peppers. Cut green onions into 1/2-inch slices. In 2-quart saucepan over high heat, heat the potatoes and enough water to cover to boiling. Reduce heat to low; cover and simmer 5 to 10 minutes until the potatoes are almost tender; drain. Meanwhile, prepare potato-pepper hash: In nonstick 12-inch skillet over medium-high heat, in 2 teaspoons hot salad oil, cook diced red and green peppers until lightly browned, stirring frequently. Stir in cut-up potatoes, green onions, and 3/4 teaspoon salt. Continue cooking until potatoes are golden brown and tender, stirring mixture frequently; remove potato-pepper hash to warm platter; keep warm. Wash and dry skillet. On waxed paper, mix flour, chili powder, and 3/4 teaspoon salt. Coat chicken breasts with flour mixture. In the same skillet over medium-high heat, in 1 tablespoon hot salad oil, cook the chicken breasts 6 to 8 minutes, until they are lightly browned on both sides and juices run clear when pierced with a knife, turning chicken pieces occasionally. Arrange the chicken on platter with the potato hash. Garnish with parsley sprigs. Serves 4. Total time: 45 minutes Each serving: About 335 calories, 10 g fat, 91 mg cholesterol, 895 mg sodium. Calories from fat: 27%. © Magazne <http://homearts.com> MC formatting by bobbi744@sojourn.com Recipe by: Good Housekeeping Magazne <http://homearts.com> Posted to MC-Recipe Digest V1 #783 by Roberta Banghart <bobbi744@sojourn.com> on Sep 16, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 1962
Calories From Fat: 769
Total Fat: 87.1g
Cholesterol: 955.4mg
Sodium: 1797.4mg
Potassium: 1846.7mg
Carbohydrates: 168.7g
Fiber: 8g
Sugar: 8.8g
Protein: 127.2g