| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Poultry | 4 | Servings |
INGREDIENTS
| 2 | T | Dijon mustard |
| 1 1/2 | T | Olive oil |
| 1 | T | Italian parsley chopped |
| 1 | T | Thyme chopped or 1 teaspoon |
| dried | ||
| 4 | Skinless boneless chicken | |
| breast halves | ||
| 1 | T | Olive oil |
| 2 | Green onions sliced 1 1/2 | |
| cups | ||
| 1 | Whole green chile, from can | |
| 1 | c | Chopped cilantro |
| 1 | Garlic clove chopped | |
| 1 | c | Chicken stock |
| 4 | t | Fresh lime juice |
INSTRUCTIONS
Whisk mustard,oil,parsley and thyme until well blended. Add chicken and coat. Cover and refrigerate up to 4 hours. For sauce: Heat olive oil in heavy skillet over medium heat. Saute onion and garlic and shallots until crisp tender. Put cilantro into blender and add chile. puree until smooth. Heat sauce over low heat and add lime juice. Adjust seasoning and keep warm. Broil about 6 " from heat until chicken is cooked about 5 minutes per side. Slice diagonally. Spoon sauce onto 4 plates ,overlap slices atop sauce. Garnish with cilantro and lemon wedges Recipe by: John Caputo Posted to MC-Recipe Digest V1 #950 by Antone Fontes <tautog78@yahoo.com> on Dec 8, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 310
Calories From Fat: 125
Total Fat: 13.9g
Cholesterol: 74.9mg
Sodium: 893.1mg
Potassium: 668.7mg
Carbohydrates: 11.6g
Fiber: 1.7g
Sugar: 7.3g
Protein: 33.5g