Title: Breast of Chicken Toledo for Two
Categories: Poultry
Yield: 6 Servings

1 Whole chicken breast;
-halved, boned; and skinned
1/4 c Flour
1/4 ts Salt
1/4 ts Cayenne pepper
1/2 ts Paprika
1 tb Olive oil
4 Scallions; sliced
1 Clove garlic; crushed
3 tb Unsalted butter
1/2 c Sweet sherry
2 tb Fresh lime juice
1 ds Tabasco sauce
1/3 c Pimento-stuffed green
-olives; sliced
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,
sliced 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 8-ounce can of stewed tomatoes with 2 tablespoons of bottled
Caesar-type 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)

MM-Recipes Digest V3 #174

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