Post by JJ Judkins on Apr 25, 2010 16:13:21 GMT -6
* Exported from MasterCook *
APRICOT CHICKEN & HASH
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Chicken / Poultry Fruit
Main Dish Yahoo Group
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 skinless boneless chicken thighs
1 tb low sodium soy sauce
1 pound red potatoes -- unpeeled
1 large red bell pepper
3 tbs apricot jam
1 tb lemon juice
1 1/2 tsp vegetable oil
4 green onions -- thinly sliced, plus additional for garnish
(Heat oven to 425 degrees). In a large bowl, combine chicken and soy sauce, let stand. Cut potatoes and bell pepper into 1/2" pieces. In small bowl, mix jam and lemon juice until blended.
*In large microwave bowl, combine potatoes and 1/4 cup water. Cover with vented plastic wrap and (microwave on high 5 min.) or until potatoes are tender. Drain.
*Spread chicken on foil lined 18x12" jelly roll pan, brush with jam mixture. (Roast 17 min.) or until meat is no longer pink inside.
*In skillet, heat oil 1 min. Add pepper and cook 3 min. stirring. Stir in potatoes, green onions and 1/4 tsp salt. Cook 7 min. or until lightly browned, stirring.
*Skim and discard fat from pan juices, serve chicken and hash with juices. Garnish with green onions, then serve.
MAKES 4 SERVINGS OF CHICKEN & HASH...
Source:
"Imported to Master Cook by JJ"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 715 Calories; 8g Fat (9.0% calories from fat); 17g Protein; 159g Carbohydrate; 13g Dietary Fiber; 0mg Cholesterol; 2465mg Sodium. Exchanges: 5 Grain(Starch); 3 1/2 Vegetable; 1 1/2 Fruit; 1 1/2 Fat; 2 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
APRICOT CHICKEN & HASH
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Chicken / Poultry Fruit
Main Dish Yahoo Group
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 skinless boneless chicken thighs
1 tb low sodium soy sauce
1 pound red potatoes -- unpeeled
1 large red bell pepper
3 tbs apricot jam
1 tb lemon juice
1 1/2 tsp vegetable oil
4 green onions -- thinly sliced, plus additional for garnish
(Heat oven to 425 degrees). In a large bowl, combine chicken and soy sauce, let stand. Cut potatoes and bell pepper into 1/2" pieces. In small bowl, mix jam and lemon juice until blended.
*In large microwave bowl, combine potatoes and 1/4 cup water. Cover with vented plastic wrap and (microwave on high 5 min.) or until potatoes are tender. Drain.
*Spread chicken on foil lined 18x12" jelly roll pan, brush with jam mixture. (Roast 17 min.) or until meat is no longer pink inside.
*In skillet, heat oil 1 min. Add pepper and cook 3 min. stirring. Stir in potatoes, green onions and 1/4 tsp salt. Cook 7 min. or until lightly browned, stirring.
*Skim and discard fat from pan juices, serve chicken and hash with juices. Garnish with green onions, then serve.
MAKES 4 SERVINGS OF CHICKEN & HASH...
Source:
"Imported to Master Cook by JJ"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 715 Calories; 8g Fat (9.0% calories from fat); 17g Protein; 159g Carbohydrate; 13g Dietary Fiber; 0mg Cholesterol; 2465mg Sodium. Exchanges: 5 Grain(Starch); 3 1/2 Vegetable; 1 1/2 Fruit; 1 1/2 Fat; 2 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0