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 Pub date
2008-01-03

CHICKEN WITH RIPE OLIVE `N PEPPER SALSA

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Yield: 24 Servings (5 ounces chicken, 2 ounces sauce)

INGREDIENTS

California Ripe Olive wedges
Pimientos, diced
Capers, drained
Bermuda onion, minced
Garlic, minced
Cilantro, chopped
Parsley, chopped
Red pepper flakes
Lime juice
Olive oil
Chicken breasts, boneless, skinless
Chili powder
Lime juice
Salt

DIRECTIONS

1. Combine first ten ingredients in large bowl. Mix well.
Cover and chill several hours.
2. Combine chicken pieces, chili powder, lime juice and salt in
large bowl. Toss well to coat each piece. Cover and chill
several hours. Place chicken pieces on sheet pans.
3. Roast chicken at 350ºF for about 40 minutes.
4. Serve with 2 ounces of reserved salsa.

Nutritional Analysis Per Serving: Calories 340, Fat 15 g, Cholesterol 128 mg, Sodium 553 mg, Carbohydrate 4 g, Protein 48 g,
Calories from fat 40%



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