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Ingredientes
- 5 sm Red potatoes, (about 1 lb.)
- 1 med Red pepper
- 1 med Green pepper
- 2 med Green onions Salad oil Salt
- 1 Tbsp. All-purpose flour
- 1 tsp Chili pwdr
- 4 med Skinless bonelesschicken breast halves, 1 1/4 lb Parsley sprigs, for garnish
Direcciones
- 1. Cut unpeeled potatoes into 1/2-inch pcs. Dice red and green peppers.
- Cut green onions into 1/2-inch slices.
- 2. In 2-qt saucepan over high heat, heat the potatoes and sufficient water to cover to boiling. Reduce heat to low; cover and simmer 5 - 10 min till the potatoes are almost tender; drain.
- 3. Meanwhile, prepare potato-pepper hash: In nonstick 12-inch skillet over medium-high heat, in 2 tsp. warm salad oil, cook diced red and green peppers till lightly browned, stirring frequently. Stir in cut-up potatoes, green onions, and 3/4 tsp. salt. Continue cooking till potatoes are golden and tender, stirring mix frequently; remove potato-pepper hash to hot platter; keep hot. Wash and dry skillet.
- 4. On waxed paper, mix flour, chili pwdr, and 3/4 tsp. salt. Coat chicken breasts with flour mix.
- 5. In the same skillet over medium-high heat, in 1 Tbsp. warm salad oil, cook the chicken breasts 6 to 8 min, till they are lightly browned on both sides and juices run clear when pierced with a knife, turning chicken pcs occasionally. Arrange the chicken on platter with the potato hash. Garnish with parsley sprigs.
- Serves 4. Total time: 45 min Each serving: About 335 calories, 10 g
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1055g | |
| Calories 681 | |
| Calories from Fat 18 | 3% |
| Total Fat 2.16g | 3% |
| Saturated Fat 0.43g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 84mg | 4% |
| Potassium 4302mg | 123% |
| Total Carbs 152.94g | 41% |
| Dietary Fiber 19.3g | 64% |
| Sugars 15.15g | 10% |
| Protein 19.0g | 30% |
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