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Chicken Ole

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.5512
Energy (kCal)212.1605
Carbohydrates (g)3.0944
Total fats (g)22.7638
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine salsa, mustard and lime in large container. | 2. Add chicken, turning to coat. | 3. Cover; marinate in refrigerator for at least 30 minutes. | 4. Melt margarine in large skillet over medium heat until foamy. | 5. Remove chicken from marinade; reserve marinade. | 6. Add chicken to skillet; cook about 10 minutes or until brown on both sides. | 7. Add marinade; cook about 5 minutes or until chicken is tender and marinade glazes chicken. | 8. Remove chicken to serving platter. | 9. Boil marinade over high heat for 1 minute; pour over chicken. | 10. Garnish with parsley. | 11. Serve with Sour Cream. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chunky salsa 1/2 cup 1.84 0.2936 0.1704 0.0416
    dijon mustard 1/4 cup - - - -
    lime juice 2 tablespoons 7.5625 2.5469999999999997 0.127 0.0212
    chicken breast half 3 boneless skinless - - - -
    margarine 2 tablespoons 202.75799999999998 0.2538 0.2538 22.701
    chutney chopped - - - -
    cream sour low fat - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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