| 4 whole chicken breasts, skinned & halved |
1/3 chicken breasts |
$3.49 per pound
|
$0.45 |
| 2/3 c. flour, divided |
2 2/3 teaspoons |
$2.99 per 5 pounds
|
$0.01 |
| 1 1/2 teaspoon paprika |
1/8 teaspoon |
$1.79 per ounce
|
$0.02 |
| 1 teaspoon salt |
0.08 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 1/2 teaspoon black pepper |
0.04 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| 1/2 c. corn oil |
2 teaspoons |
$2.99 per 24 fluid ounces
|
$0.04 |
| 1/2 c. slivered almonds |
2 teaspoons |
$4.79 per 6 ounces
|
$0.13 |
| 1 (29 ounce.) can peach halves, liquid removed, reserve liquid |
2 3/8 fl oz |
$1.67 per 15 1/4 ounces
|
$0.31 |
| Water added to peach liquid to make 1 1/2 c. |
0.08 water added |
n/a
|
|
| 1 (10 1/2 ounce.) can beef broth |
7/8 fl oz |
$1.29 per 14 1/2 ounces
|
$0.11 |
| 2 tbsp. ketchup |
1/2 teaspoon |
$4.39 per 32 ounces
|
$0.01 |
| 1 c. lowfat sour cream |
1 tablespoon |
$2.65 per 16 ounces
|
$0.11 |
| 1/2 c. Parmesan cheese, grated |
2 teaspoons |
$5.49 per 6 ounces
|
$0.13 |
| Total per Serving |
$1.32 |
| Total Recipe |
$15.88 |
Suggestions?