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Spanish Chicken Cutlets and Olive Rice with Artichokes and Piquillo Peppers
FOOD NETWORK UK18Ingredients
30Minutes
1310Calories
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Ingredients
US|METRIC
4 SERVINGS
- 750 mL chicken stock
- 85 mL dry sherry (eyeball it)
- 1 thyme sprig (large fresh, leaves only)
- 50 grams green olives (pitted Spanish, chopped)
- 4 piquillo peppers (or 2 roasted red peppers, chopped)
- 250 grams frozen artichoke hearts
- 1 handful flat leaf parsley
- 50 grams bread crumbs
- 150 grams almonds (peeled)
- 2 eggs
- 2 tsp. smoked paprika
- 140 grams plain flour
- ground black pepper (Freshly)
- salt
- 700 grams boneless skinless chicken breasts
- 5 Tbsp. extra-virgin olive oil (divided)
- 340 grams long grain rice (white)
- 2 Tbsp. butter (cold, cut into pieces)
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NutritionView More
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1310Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories1310Calories from Fat510 |
% DAILY VALUE |
Total Fat57g88% |
Saturated Fat11g55% |
Trans Fat |
Cholesterol250mg83% |
Sodium1380mg57% |
Potassium1650mg47% |
Protein70g |
Calories from Fat510 |
% DAILY VALUE |
Total Carbohydrate130g43% |
Dietary Fiber13g52% |
Sugars7g |
Vitamin A35% |
Vitamin C30% |
Calcium20% |
Iron50% |
* 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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