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Chicken With Cucumbers And Dill Recipe
|Whole chicken breasts||2 , split, skinned and boned|
|Salt||1 Teaspoon, divided|
|Pepper||3⁄4 Teaspoon, divided|
|Butter/Margarine||4 Tablespoon, divided|
|Cucumbers||2 , peeled, seeded and cut into 1/4 inch slices|
|Dill weed||1⁄2 Teaspoon|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Lemon slices||4 (For Garnish)|
Serving size: Complete recipe
Calories 884 Calories from Fat 472
% Daily Value*
Total Fat 54 g82.4%
Saturated Fat 32.1 g160.4%
Trans Fat 0.1 g
Cholesterol 328.5 mg
Sodium 2213.7 mg92.2%
Total Carbohydrates 21 g7%
Dietary Fiber 3.5 g14%
Sugars 6.6 g
Protein 83 g166.1%
Vitamin A 41.1% Vitamin C 105.1%
Calcium 16.7% Iron 26.5%
*Based on a 2000 Calorie diet
Melt 2 tablespoons of the butter in large skillet over medium heat; add chicken.
Cook about 8 minutes or until chicken is brown on both sides; remove and keep warm.
Melt remaining 2 tablespoons butter in same skillet.
Add cucumbers; stir to coat.
Sprinkle remaining 1/2 teaspoon salt and 1/4 teaspoon pepper over cucumbers; cook 2 minutes.
Stir in dill weed.
Push cucumbers to side of skillet.
Return chicken and any collected juices to skillet.
Cook 2 minutes or until chicken is tender.
Place chicken on serving platter; arrange cucumbers around chicken.
Cook juices in skillet until light brown.
Pour lemon juice and pan juices over chicken.
Garnish with lemon slices.