Emprimir
Correo Electrónico
Add a photoRaciónes: 2
Ingredientes
- 1/4 c. Balsamic vinegar
- 3 Tbsp. Extra virgin olive oil
- 2 x Boneless skinless chicken breast halves
- 1 x Shallot, peeled and minced
- 3 Tbsp. Jalapeno pepper jam
- 1 1/2 c. Rice pilaf, cooked
Direcciones
- Place extra virgin olive oil and shallots in skillet. Brown shallots lightly, add in Balsamic vinegar and chicken breast, cooking on medium heat for about 12 min or possibly till chicken is cooked. Spoon in the Jalapeno Pepper Jam and saute/fry the chicken allowing the flavors to blend. Serve over rice pilaf.
- Flavored Mustard: Lemon Dill Dijon; Raspberry Dijon; Orange Tarragon Dijon.
- Notes: Have a case of the taste bud blues Perk up your meats and veggie"s with this spicy delight. Serve with a rice dish.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 98g | |
| Recipe makes 2 servings | |
| Calories 258 | |
| Calories from Fat 184 | 71% |
| Total Fat 20.82g | 26% |
| Saturated Fat 2.95g | 12% |
| Trans Fat 0.01g | |
| Cholesterol 27mg | 9% |
| Sodium 38mg | 2% |
| Potassium 154mg | 4% |
| Total Carbs 5.43g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 4.77g | 3% |
| Protein 10.81g | 17% |
.jpg "Sparkle arándano frambuesa (sin alcohol)"){kind=small}
