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| 1 | pound | chicken breast halves, boneless and skinless | cut in 1/2 inch cubes |
| 3 | tablespoons | taco seasoning mix | |
| 2 | tablespoons | vegetable oil | |
| 11 | ounces | salsa | chunky |
| 1/2 | cup | peach preserves | |
| 1 | x | rice, cooked | hot |
Place the chicken in a large resealable plastic bag; add taco seasoning and toss to coat.
In a skillet, brown chicken in oil.
Combine salsa and preserves; stir into skillet.
Bring to a boil.
Reduce heat; cover and simmer for 2-3 minutes or until meat juices run clear.
Serve over rice.
| % Daily Value* | |
| Total Fat 11.0g | 17% |
| Saturated Fat 2.0g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 96mg | 32% |
| Sodium 348mg | 15% |
| Total Carbohydrate 14.0g | 5% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.0g | |
| Protein 37.0g | 74% |
| Vitamin A | 3% | Vitamin C | 1% | |
| Calcium | 3% | Iron | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Chefs often question, warn, or even outright discourage individuals from seeking to join their ranks. I believe this emanates from the...
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