Ingredients:
4 each potatoes
1/4 cup olive oil
1/2 cup almonds slivered
1 cup onion chopped
1 lb chicken (boned and skinned),
1 [cut into strips]
2 tbsp flour
1 1/4 cup chicken broth
3 tbsp lemon juice
1 tsp ground cinnamon
1 tsp paprika
1/2 tsp salt
1/2 tsp hot pepper sauce
1/2 cup raisins
Instructions:
Scrub Potatoes; dry and prick with a fork. Bake in a 425 degree oven
55 to 60 minutes, until soft.
In large skillet, heat oil; saute almonds until golden brown. add
onions and garlic; saute until tender. Add chicken; cook, stirring,
until chicken turns white. Sprinkle with flour; mix well.
Combine broth, lemon juice, cinnamon, paprika, salt and hot pepper
sauce. Gradually add to chicken mixture, stirring constantly, until
mixture boils and thickens. Stir in raisins. Simmer three minutes.
Cut an X in top of baked Potatoes; pinch sides of potatoes to fluff.
Top with chicken mixture.
MARGIE'S NOTE: This is quite good, although I leave the raisins and
cinnamon out.
From the Kitchen of: Gary & Margie Hartford, Eugene, OR (1:152/19)
Taken from: The Omaha World Herald (Nov. 1983)
Servings: 4
Chicken is ideal
for weight loss
and dieting
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
When chickens quit quarreling over their food they often find that there is enough for all of them. I wonder if it might not be the same
with the human race.
--------
MARQUIS, Donald
Potatoes With Spiced Chicken Topping Recipe provided by Recipes To-Go
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