2 Tbsp. extra virgin olive oil or possibly substitute canola oil |
1/2 teaspoon |
$5.99 per 16 fluid ounces
|
$0.03 |
2 c. red onions diced |
2 tablespoons |
$0.99 per pound
|
$0.09 |
1 c. shallots diced |
1 tablespoon |
$3.99 per pound
|
$0.12 |
12 x garlic cloves chopped |
1 garlic cloves |
$4.00 per pound
|
$0.03 |
2 Tbsp. chili pwdr or possibly more to taste (2-4) |
1/2 teaspoon |
$5.29 per 2 1/2 ounces
|
$0.09 |
12 c. light vegetable stock or possibly water sea salt and freshly grnd black pepper to taste |
1 cup |
$3.69 per 32 ounces
|
$0.96 |
4 x red bell peppers roasted, skinned, stem removed and diced, see instructions |
1/3 bell peppers |
$3.29 per pound
|
$0.29 |
1/2 c. snipped fresh chives divided |
2 teaspoons |
$2.59 per 2/3 ounces
|
$0.55 |
4 x 2 1/2 lb. boneless skinless chicken breasts trimmed of fat |
13 1/3 oz |
$2.99 per pound
|
$2.49 |
1/2 c. red wine vinegar |
2 teaspoons |
$3.39 per 12 fluid ounces
|
$0.09 |
1 c. grated sharp cheddar cheese |
1 tablespoon |
$6.99 per 32 ounces
|
$0.08 |
Total per Serving |
$4.82 |
Total Recipe |
$57.87 |