Quick Chicken Creole
|Broiler fryer chicken breast||2 (Use Whole)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Seasoned stewed tomatoes||1 Pound (1 Can)|
1. Have butcher bone chicken breasts. Remove skin. Cut each breast half into 10 or 12 strips.
2. Melt butter in skillet over high heat. Add chicken and onion. Sprinkle with salt, pepper, and flour. Cook, stirring constantly, for 5 minutes.
3. Add stewed tomatoes and Tabasco. Stir. Reduce heat to medium; cover with vac-control valve closed and cook 2 minutes longer.
4. Serve over hot cooked rice.
Serving size: Complete recipe
Calories 1085 Calories from Fat 443
% Daily Value*
Total Fat 50 g77.3%
Saturated Fat 30.1 g150.5%
Trans Fat 0.1 g
Cholesterol 320.5 mg106.8%
Sodium 1793.6 mg74.7%
Total Carbohydrates 67 g22.2%
Dietary Fiber 6 g23.8%
Sugars 28.3 g
Protein 88 g175.8%
Vitamin A 56.5% Vitamin C 78.1%
Calcium 33.1% Iron 46.7%
*Based on a 2000 Calorie diet