| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Poultry, Dpiinc | 4 | Servings | |
INGREDIENTS
| 4 | Breasts, chicken, halves, broiler/fryer, boned, skinned | |
| 1 | ts | Chili powder |
| 1/4 | ts | Salt |
| 1 | tb | Oil, vegetable |
| 1 | c | Sauce, picante |
| 1/3 | c | Marmalade, orange |
| 1 | tb | Cilantro, minced OR |
| 1 | tb | Parsley, minced |
INSTRUCTIONS
Pound the chicken breasts down to a 1/4-inch thickness. In a small dish, mix together 1/3 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 : 28.2 g protein : 5.1 g total fat : 0.4 g saturated fat : 22.8 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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/dpi.zip
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