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Spanish Chicken Cutlets and Olive Rice with Artichokes and Piquillo Peppers - Recipe Cost

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4 (6-ounce) boneless, skinless chicken breasts

Salt

Freshly ground black pepper

4 piquillo peppers or 2 roasted red peppers, chopped

1 large fresh thyme sprig, leaves only

Ingredients	Per Serving Qty	Common Price	Price per Serving
3 cups chicken stock	3/4 cup	$0.99 per 14 1/2 ounces	$0.43
1 1/2 cups white long-grain rice	1/3 cup	$4.19 per 80 ounces	$0.13
5 tablespoons extra-virgin olive oil, divided	1 tablespoon	$5.99 per 16 fluid ounces	$0.23
1 cup all-purpose flour	1/4 cup	$2.99 per 5 pounds	$0.04
2 teaspoons smoked paprika	1/2 teaspoon	$1.79 per ounce	$0.07
2 eggs	1/2 eggs	$2.53 per 12 items	$0.11
1 1/2 cups peeled almonds	1/3 cup	$4.79 per 6 ounces	$1.00
1/2 cup bread crumbs	2 tablespoons	$1.79 per 15 ounces	$0.06
Generous handful flat-leaf parsley	1/4 handfull	$1.09 per cup	$0.00
1 (9 ounce) package frozen artichoke hearts	2 1/4 oz	$3.99 per 13 3/4 ounces	$0.65
1/2 cup pitted Spanish green olives, chopped	2 tablespoons	n/a
1/3 cup dry sherry, eyeball it	1 tablespoon	$22.00 per liter	$0.43
2 tablespoons cold butter, cut into pieces	1 1/2 teaspoons	$3.99 per 16 ounces	$0.06
Total per Serving			$3.22
Total Recipe			$12.86