| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Brazilian |
Add |
4 |
servings |
INGREDIENTS
| 1 |
tb |
Butter or margarine; or more |
| 2 |
|
Plantains; medium-ripe |
| 4 |
|
Boneless skinless chicken breast halves |
| 1 |
bn |
Mustard greens; or spinach, leaves only |
| 1 |
tb |
Butter or margarine; or more |
| 1 |
c |
Chopped onion |
| 2 |
|
Cloves garlic; chopped |
| 4 |
|
Fresh tomatoes; chopped |
| 1/4 |
c |
Chicken broth |
| 1 |
ts |
Chili powder |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Cumin |
| 1/4 |
ts |
Pepper |
INSTRUCTIONS
SPICED TOMATO SAUCE
PLANTAINS: with a knife, peel and slice 1/4" thick (2 cups). CHICKEN:
pound 1/4-inch thick. GREENS: wash, remove the stems.
Prepare the spiced tomato sauce. Cover and keep warm. In a large
skillet melt butter or margarine over medium-high heat. Saute
plantain slices 5 minutes, turning once. Remove from skillet,
reserving drippings in pan. Brown chicken breasts quickly on both
sides, turning once. Add mustard greens and plantains to skillet,
cover. Cook 3 to 5 minutes more or until wilted. Serve chicken and
vegetables with Spiced Tomato Sauce. Makes 4 servings.
Spiced Tomato Sauce: In a large skillet, melt butter; saute onion and
garlic until onion is limp. Add remaining ingredients. Bring to
boiling; reduce heat. Simmer, covered, 10 minutes. In blender or food
processor fitted with a metal blade, process mixture briefly until
tomato is finely chopped. Return to skillet; cover and keep warm
until needed. Makes 2-2/3 cups. Preparation time: 25 minutes.
Serves 4: 273 cals, 8g fat (26% cff)
Notes: Brazilian Plantains: A spicy tomato sauce adds spunk to
chicken, plantains and greens/spinach. One-pot meal. (International
Produce Cookbook and Guide (HPBooks 1989) Marlene Brown). mc by pat
Hanneman <kitpath@earthlink.net> >eatlf 1/99
Recipe by: Marlene Brown (HPBooks 1989) Produce
Posted to EAT-LF Digest by Pat Hanneman <kitpath@earthlink.net> on
Jan 08, 1999, converted by MM_Buster v2.0l.
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