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Chicken Ole Recipe
|Medium hot chunky taco sauce||1⁄2 Cup (8 tbs)|
|Dijon style mustard||1⁄4 Cup (4 tbs)|
|Fresh lime juice||2 Tablespoon|
|Whole chicken breasts||3 , split, skinned and boned|
|Chopped fresh parsley||1 Teaspoon (For Garnish)|
Serving size: Complete recipe
Calories 989 Calories from Fat 272
% Daily Value*
Total Fat 37 g56.3%
Saturated Fat 6 g29.9%
Trans Fat 0.1 g
Cholesterol 299.3 mg
Sodium 2483.4 mg103.5%
Total Carbohydrates 18 g6.1%
Dietary Fiber 0.28 g1.1%
Sugars 0.8 g
Protein 119 g239%
Vitamin A 32.3% Vitamin C 44.5%
Calcium 69.4% Iron 107.5%
*Based on a 2000 Calorie diet
Add chicken, turning to coat.
Cover; marinate in refrigerator at least 30 minutes.
Melt margarine in large skillet over medium heat until foamy.
Remove chicken from marinade; reserve marinade.
Add chicken to skillet; cook about 10 minutes or until brown on both sides.
Add marinade; cook about 5 minutes or until chicken is tender and marinade glazes chicken.
Remove chicken to serving platter.
Boil marinade over high heat 1 minute; pour over chicken.
Garnish with parsley.