Title: Chicken Ole
Categories: Poultry, Dpiinc
Yield: 4 Servings

4 Breasts, chicken, halves,
-- broiler/fryer, boned,
-- skinned
1 ts Chili powder
1/4 ts Salt
1 tb Oil, vegetable
1 c Sauce, picante
1/3 c Marmalade, orange
1 tb Cilantro, minced OR
1 tb Parsley, minced

Pound the chicken breasts down to a 1/4-inch thickness.

In a small dish, mix together 1/3 ts of the chili powder and the
salt. Sprinkle this mixture over the chicken.

In a saute pan, heat the oil over medium-high heat. Add the
chicken and cook, turning, for about 5 minutes or until brown.

Add picante sauce, marmalade, and remaining chili powder,
stirring to mix. Spoon sauce over the chicken. Sprinkle cilantro or
parsley over all. Cook 5 minutes longer or until the chicken is fork
tender.

Per serving:
: 243.0 calories
: 28.2 g protein
: 5.1 g total fat
: 0.4 g saturated fat
: 22.8 g carbohydrate
: 68.0 mg cholesterol
: 606.0 mg sodium

Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/dpi.zip