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Chicken Picante Recipe
|Medium hot chunky taco sauce||1⁄2 Cup (8 tbs)|
|Dijon mustard||1⁄4 Cup (4 tbs)|
|Lime juice||1 Tablespoon|
|Boneless, skinless, chicken breasts||6|
Serving size: Complete recipe
Calories 1470 Calories from Fat 354
% Daily Value*
Total Fat 40 g61.4%
Saturated Fat 19 g95%
Trans Fat 0.3 g
Cholesterol 663.1 mg
Sodium 1575 mg65.6%
Total Carbohydrates 18 g6.1%
Dietary Fiber 0.96 g3.8%
Sugars 0.3 g
Protein 241 g481.1%
Vitamin A 19.6% Vitamin C 28.1%
Calcium 73.8% Iron 124.7%
*Based on a 2000 Calorie diet
Add chicken, turning to coat with marinade.
Cover; marinate in refrigerator at least 30 minutes.
Melt butter in large skillet over medium heat until foamy.
Drain chicken, reserving marinade.
Add chicken to skillet in single layer.
Cook 10 minutes or until chicken is light brown on both sides.
Add reserved marinade to skillet; cook 5 minutes or until chicken is no longer pink in center and glazed with marinade.
Remove chicken to serving platter; keep warm.
Boil marinade in skillet over high heat 1 minute; pour over chicken.