RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 606
| View Recipe |
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| Recipe Name: |
Grilled Chicken with Calamata Olive & Tomato Sauce |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
Meat |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.20
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
4 6-ozs chicken breast, boneless, skinless
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Directions:
Marinate chicken breasts in garlic, vinegar, cilantro and oil, for 1 hour only at room temperature (any more is risky for bacteria).
Grill chicken and slice on bias. Serve over bed of sauce. |
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Calamata Olive & Tomato Sauce
(Add to shopping list) :
0.33 Cup olives, Kalamata chopped
1 to taste salt and pepper
0.25 Cup pesto, almond
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Directions:
Simmer crushed garlic in oil until you can smell the garlic. Add sherry, tomatoes, stock, olives, parsley, salt & white pepper. Simmer and reduce for 5-10 minutes. Add pesto. Continue to simmer until thickened. |
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| Nutrition per Serving: |
| Calories: |
193 |
Total Carbs: |
1.9 |
Net Carbs: |
0.0 |
| Cholesterol: |
96.0 |
Fat: |
0.0 |
Protein: |
42.30 |
| Fiber: |
0.15 |
Sodium: |
109.75 |
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