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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 4 |
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Directions: Pound chicken between sheets of waxed paper to 1/2 inch thick. Season
on both sides with salt and pepper. In large skillet, heat oil over
medium-high heat. Cook chicken 3 to 4 minutes per side, until
browned and cooked through. Remove from skillet to plate; cover to
keep warm. Add tomatoes, roasted red pepper, pesto, olives, and
capers to skillet. Bring to a boil over medium heat; simmer 3 minutes
or until thickened. Remove skillet from heat; stir in basil. Serve
over chicken. Nutrition Info per serving: 250 calories (37% from
fat), 10 g fat (2 g saturated), 75 mg cholesterol, 770 mg sodium, 10
g carbohydrate (3 g fiber), 29 g protein. % Daily Values: 10%
calcium, 15% iron. Source: Internet, The Redbook Cook,
http://homearts.com/helpers/cooking/05chicr1.htm. MM: Lyn.
From: Lyn Ortiz Date: 07-03-96 (11:37)
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