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Chicken Almendrado















Trans-fat Free, Low Carb


½ cup onions
2 tablespoons margarine
or butter
1 tablespoon vegetable oil
1 cup chicken broth
¼ cup almonds
1 tablespoon red chili peppers
1 teaspoon vinegar
½ teaspoon sugar
½ teaspoon cinnamon
4 each chicken breast halves, boneless, skinless
1 x almonds


Cook and stir onion in margarine and oil in a 10-inch skillet, until tender.

Stir in broth, ¼ cup of almonds, the ground red chiles, vinegar, sugar and cinnamon.

Heat to boiling; reduce the heat and simmer, uncovered, for 10 minutes.

Spoon mixture into a blender container, cover and blend on low speed until smooth, about 1 minute.

Return sauce to skillet. Dip chicken breasts into the sauce to coat both sides.

Place skin sides up in a single layer in the skillet.

Heat to boiling and then reduce the heat, cover and simmer until done, about 45 minutes.

Serve sauce over chicken and sprinkle with the remaining slivered almonds.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 179g (6.3 oz)
Amount per Serving
Calories 25045% of calories from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 75mg 25%
Sodium 226mg 9%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 2%
Sugars g
Protein 57g
Vitamin A 6% Vitamin C 6%
Calcium 2% Iron 7%
* based on a 2,000 calorie diet How is this calculated?


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