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Raciónes: 6

Ingredientes

Cost per serving $1.20 view details
  • 1 (9 ounce.) pkg. frzn Italian green beans
  • 2 whole lg. chicken breasts
  • 1 tbsp. cooking or possibly dry sherry
  • 2 teaspoon cornstarch Dutch Pancakes (recipe follows)
  • 3 tbsp. salad oil
  • 1 med. sized onion, sliced
  • 1 (6 ounce.) jar marinated artichoke hearts
  • 1/4 c. water
  • 1 1/2 teaspoon chicken flavor instant bouillon
  • 1/2 teaspoon salt
  • 1 med. sized tomato, cut into wedges
  • 1/2 (8 ounce.) pkg. Mozzarella cheese, shredded (1 c.)

Direcciones

  1. 1. Prepare Italian green beans as label directs; drain. Remove skin and bones from chicken breasts; cut chicken breasts into 1/4" wide strips. Place chicken in bowl with Worcestershire sauce, sherry and cornstarch; mix well. Set aside.
  2. 2. Prepare Dutch pancakes.
  3. 3. Meanwhile, in 5 qt Dutch oven over medium heat, in warm salad oil, cook onion till tender, stirring occasionally. With slotted spoon, remove onion to plate.
  4. 4. In oil remaining in Dutch oven over high heat, cook chicken mix just till chicken loses its pink color and is tender, about 2 to 3 min. Reduce heat to medium. Return onion to Dutch oven; add in green beans, artichoke hearts with their marinade, water, bouillon and salt; cook, stirring constantly, till mix is heated through and thickens slightly. Add in tomato wedges; keep hot till pancake is ready.
  5. 5. Without removing skillet with pancake from oven, carefully spoon chicken mix onto pancake. Sprinkle with cheese. Bake 2 to 3 min till cheese melts. Serve immediately. Makes 6 servings, 395 calories per serving.
  6. DUTCH PANCAKES: Preheat oven to 425 degrees. In small bowl with mixer at low speed, beat 4 Large eggs, 2/3 c. all-purpose flour, 2/3 c. lowfat milk and 1/2 tsp. salt till smooth. In oven safe 12" skillet, place 1 Tbsp. butter. Place skillet in oven till butter melts; remove from oven, tilting skillet so butter coats the bottom and sides. Pour batter into skillet. Bake about 15 min till pancake is puffed and golden.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 174g
Recipe makes 6 servings
Calories 273  
Calories from Fat 137 50%
Total Fat 15.37g 19%
Saturated Fat 4.52g 18%
Trans Fat 0.06g  
Cholesterol 41mg 14%
Sodium 335mg 14%
Potassium 382mg 11%
Total Carbs 14.9g 4%
Dietary Fiber 5.5g 18%
Sugars 1.61g 1%
Protein 18.41g 29%
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