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Brenda Mills
Stewed chicken breast in basil sauce
Tuscan stewed chicken fillet in tomato basil sauce, with romaines lettuce.
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Ingredients
Directions
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Cut the onion into rings and halve the cherry tomatoes.
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Heat half of the oil in a frying pan and fry the potato wedges in 10 min. Brown and done.
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In the meantime, heat the remaining oil in a frying pan, sprinkle the chicken breast with pepper and brown on both sides for 2 minutes.
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Pour the basilico sauce in the pan and fry the chicken fillet with the lid on the pan over low heat for 8 minutes until done.
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Divide the lettuce, onion and tomato on a dish. Pour the dressing over it.
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Divide the chicken fillet with sauce over the plates and add the potato wedges. Serve with the salad.
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Nutrition
495Calories
Sodium0% DV1.160mg
Fat31% DV20g
Protein50% DV25g
Carbs17% DV51g
Fiber20% DV5g
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