Chicken Breasts, Mole Lc-5.9/schocolate, meat- chicken breast 4 half (06 oz) chicken breasts, bnls 2 tsp olive oil 1 stalk (1.5 oz) celery; thinly sliced 1 small onion; slivered 1 tbs red chili powder; or more 8 oz tomato sauce 1/2 cup chicken broth 2 tsp cocoa 1 packet Splenda 1/4 tsp cinnamon 1 pinch (1 g) pepper 1 tbs almonds; chopped Brown chicken in oil and remove from pan. In skillet add oil, celery, and onion and saute until tender. Add chili powder and all other ingredients (except almonds) and bring to a boil. Return chicken to pan; lower heat and simmer, covered until tender. Serve with almonds as garnish. VARIATION: Mix red chili powder with broth to form a sauce and bake the chicken in the sauce until the sauce is thick and the chicken tender and then sprinkle with large amounts of any suitable white cheese NYC Nutrition Analysis (per serving or yield unit): water=223.5 g; calories=360.1; protein=37.86 g; total fat=19.5 g; carbohydrate=8.41 g; dietary fiber=2.55 g; ash=3.73 g; calcium=48.48 mg; phosphorus=351.4 mg; iron=2.43 mg; sodium=574.7 mg; potassium=732.6 mg; magnesium=68.82 mg; zinc=1.75 mg; copper=0.27 mg; manganese=0.37 mg; vitamin A=1367 IU; vitamin E=1.55 mg ATE; thiamin=0.17 mg; riboflavin=0.22 mg; niacin=18.21 mg; pantothenic acid=1.59 mg; vitamin B6=1.06 mg; folate=21.69 ug; vitamin B12=0.61 ug; vitamin C=12.29 mg; saturated fat=5.09 g; monounsaturated fat=8.84 g; polyunsaturated fat=3.94 g; cholesterol=108.9 mg; total sugars=0.07 g; caffeine=2.06 mg; selenium=29.19 ug; refuse=12.96%; %cal as carb:prot:fat=9:42:49; WW Pts=8.47; (complete analysis) |
