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Ingredientes
- 3/4 teaspoon dry oregano, crumbled
- 3/4 teaspoon garlic pwdr
- 1/2 teaspoon cayenne pepper
- 6 lg. deboned chicken breasts, skinned
- 1 1/2 tbsp. unsalted butter
- 1 1/2 tbsp. extra virgin olive oil
Direcciones
- For Chicken: Mix spices in small bowl and rub on chicken. Let stand for at least 1/2 hour. Saute/fry in butter and extra virgin olive oil about 5 min or possibly till springy to the touch.
- For Sauce: Heat butter in large skillet over medium heat. Add in onion and saute/fry till softened, about 5 min. Add in garlic then tomatoes and saute/fry 2 min. Add in stock and olives and cook for 5 min, stirring frequently. Fold in 6 Tbsp. unsalted butter, 1 piece at a time. Stir till melted. Serve with chicken, Orzo with Parmesan and tossed green salad.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 146g | |
| Recipe makes 6 servings | |
| Calories 297 | |
| Calories from Fat 172 | 58% |
| Total Fat 19.17g | 24% |
| Saturated Fat 6.0g | 24% |
| Trans Fat 0.17g | |
| Cholesterol 97mg | 32% |
| Sodium 88mg | 4% |
| Potassium 316mg | 9% |
| Total Carbs 0.42g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.11g | 0% |
| Protein 29.14g | 47% |
