| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Ethnic, Poultry | 6 | Servings | |
INGREDIENTS
| JUDI M. PHELPS, BNVX05A | ||
| 1 | T | Butter or margarine |
| 1 | Peach slices, 29 oz size | |
| 1 | Onion, chopped | |
| 3 | T | Flour |
| 2 | Garlic cloves, minced | |
| 1/2 | t | Oregano |
| 1 | c | Celery, minced |
| 1 | t | Salt, optional |
| 3/4 | c | Carrots, shredded |
| 1/4 | t | Pepper |
| 1 | Tomato sauce, 8 0z | |
| 1 | Broiler-fryer, 3-1/2 lb | |
| 1 1/2 | T | Brown sugar |
| Cut into small pieces | ||
| 1 | T | Tarragon vinegar |
| 3 | T | Oil |
| 1 1/2 | t | Chili powder |
INSTRUCTIONS
Drain peaches reserving one cup syrup. Combine flour, oregano, salt (optional) and pepper. Dredge chicken in flour mixture, brown in oil and place in a casserole. Saute onion, garlic, celery, and carrot in remaining oil. Blend in remaining ingredients including reserved syrup. Pour over chicken. Bake uncovered at 350 degrees about 35-40 minutes. Add peach slices and bake 10 minutes more or until chicken is tender. Source: Chicken Recipes, Merit Publications Converted by MMCONV vers. 1.00 Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 233
Calories From Fat: 100
Total Fat: 11.2g
Cholesterol: 49mg
Sodium: 697.7mg
Potassium: 446.2mg
Carbohydrates: 13.8g
Fiber: 2.2g
Sugar: 7.2g
Protein: 19.5g