| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
|
Poultry, Main dish |
4 |
Servings |
INGREDIENTS
| 4 |
|
Boneless, skinless Chicken |
|
|
Breast Halves (about 1lb) |
|
|
Salt and pepper |
| 2 |
tb |
Butter or margarine |
| 1/4 |
c |
Finely chopped baked ham |
| 1/3 |
c |
Chicken broth |
| 1/3 |
c |
Blue-cheese dressing |
| 1/4 |
c |
Chopped walnuts, lightly |
|
|
Toasted |
|
|
Chopped parsley, for garnish |
|
|
, optional |
|
|
carbohydrates, 657mg sodium, 79mg cholesterol |
INSTRUCTIONS
Pound breast halves to 1/4-inch thickness. Season lightly with salt and
pepper.
Melt butter in large, non-stick skillet over medium-high heat until bubbly.
Saute cutlets about 3 minutes on each side until golden brown and fully
cooked. Remove to platter and keep warm.
Add chopped ham to skillet and cook 1 minute or until browned. Add chicken
broth and boil over high heat 1 to 2 minutes until reduced by half. Reduce
heat to low and stir in dressing; heat through. To serve spoon sauce over
chicken. Sprinkle with walnuts and parsley, if desired.
Tip: To toast chopped nuts, place in small skillet. Cook over medium
heat, stirring constantly, just until nuts begin to smell toasty.
Remove from heat and cool.
Nutrition per serving: 353 calories, 32g protein, 24g fat, 3g
Source: Parents magazine, September 1993, page 154 Submitted By
A4GY@JUPITER.SUN.CSD.UNB.CA ("N. WEBBER") On TUE, 2 MAY 1995 120019 +0000
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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