Recipe - Breast Of Chicken Toledo For Two

1 Whole chicken breast;
halved, boned; and skinned
One fourth cup Flour
One fourth teaspoon Salt
One fourth teaspoon Cayenne pepper
One half teaspoon Paprika
1 tablespoon Olive oil
4 Scallions; cut or sliced up
1 Clove garlic; crushed
3 tablespoon Unsalted butter
One half cup Sweet sherry
2 tablespoon Fresh lime juice
1 ds Tabasco sauce
1/3 cup Pimentostuffed green
olives; cut or sliced up
1 Lime; quartered
2 Parsley sprigs

Flatten the chicken breast halves between two sheets of waxed paper with
the side of a cleaver or a rolling pin. Mix the flour, salt, pepper and
paprika. Dredge the chicken pieces in the seasoned flour and set aside.
Heat the olive over medium heat in a frying pan; add the scallions and
garlic. Saute and stir for about 2 minutes. Remove with a slotted spoon to
a heated dish.

Add the butter to the same frying pan. Add the chicken pieces when the
butter is bubbly. Fry the chicken until brown, about 3 minutes on each
side. Increase heat to high; add the sherry, lime juice, Tabasco sauce,
cut or sliced up olives and the reserved scallions and garlic. Cook less than 2
minutes. Remove the chicken to heated serving plates. Spoon the sauce from
the pan over the chicken. Garnish with lime quarters and parsley sprigs.

Serve with an 8ounce can of stewed tomatoes with 2 tablespoons of bottled
Caesartype salad dressing mixed in with it and sprinkled with Parmesan
cheese.

[ Asbury Park Press; December 2, 1987 ]

Posted by Fred Peters.

Date: Sun, 23 Jun 1996 10:41:42 0500

From: pickell@cyberspc.mb.ca (S.Pickell)

MMRecipes Digest V3 #174

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.