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Recipe Name: Arizona Chicken Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Poultry Comments:
Preparation Time:
Number of Servings: 4

2 Whole chicken breasts
skinned and boned
1 Tablespoon(s) Dijon mustard
1 Tablespoon(s) Butter
1/2 Cup(s) Prepared salsa
2 Tablespoon(s) Lime juice
1/4 Cup(s) Chopped fresh cilantro
Date: Thu, 20 Jun 1996 18:17:01 EDT From: "Sharon H. Frye"
<shfrye@PEN.K12.VA.US> Pound each breast between sheets of plastic
wrap to a uniform thickness of 1/2 inch. Spread both sides with
mustard. In a large skillet, melt butter over medium heat. Add chicken
and cook 3-4 minutes on each side. Stir salsa and lime juice together
and add to skillet. Simmer gently, uncovered, until chicken is cooked
through and sauce has thickened, about 6-8 minutes. Sprinkle with
cilantro. Personal note: I first tried this in the fall of 1993, and
it quickly became a family favorite. Both hubby and I have taken the
leftovers to "nuke" for lunches the next day. It keeps several days in
the fridge. EAT-L DIGEST 19 JUNE 1996 From the EAT-L recipe list.
Downloaded from Glen's MM Recipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 182
Calories From Fat: 55
Total Fat: 6.2g
Cholesterol: 80.7mg
Sodium: 340.9mg
Potassium: 341.8mg
Carbohydrates: 3.2g
Fiber: <1g
Sugar: 1.4g
Protein: 27.5g

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