| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mexican | Mexican, Poultry | 1 | Servings |
INGREDIENTS
| 6 | Chicken breasts | |
| 6 | Bacon | |
| 1 | t | Vinegar |
| 2 | Cloves garlic | |
| 1 | pn | Ground vinegar |
| 1 | pn | Ground clove |
| 1 | c | Cooking sherry |
| Pepper |
INSTRUCTIONS
Crush the garlic with the vinegar, cinnamon and clove. Wash the chicken breasts, dry them and rub them with the vinegar, spice and garlic mixture. Wrap the bacon around the chicken breasts and secure with a toothpick. Place the breasts in a casserole dish. Add sherry and pepper. Bake on medium heat for 15 minutes. Turn the breasts over and cook until tender, bathing them from time to time in the sauce. Posted to recipelu-digest Volume 01 Number 218 by James and Susan Kirkland <kirkland@gj.net> on Nov 07, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 342
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 15.8mg
Potassium: 246.9mg
Carbohydrates: 21.4g
Fiber: <1g
Sugar: <1g
Protein: 1.1g