Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

10 oz Chicken cutlets -cup + 2 tsp)
6 3/4 ts All-purpose flour (2 TBL + 1/4 c Drained Italian tomatoes,
-3/4 tsp) -seeded, thin sliced
1 ts Each olive oil and margarine 1/4 c Orange juice (no sugar
1/4 c Chopped scallions (green -added)
-onions) 8 ts Pineapple juice (no sugar
2 Garlic cloves, minced -added) (2 TBL+tsp)
1/4 c Light rum 3/4 oz Sliced drained canned water
1/2 c Drained pineapple chunks -chestnuts
1/2 c Chinese snow peas, stems and 1 Strip green chili pepper
-strings removed) -(1/2 x 1/8 inch)
18 ts Canned chicken broth (1/3

Dash crushed red pepper or dried red chili pepper

Pat chicken dry and cut into 3 x 1-inch strips. On sheet of waxed
paper or paper plate sprinkle chicken evenly with flour to coat. In
a 12 inch skillet combine oil and margarine and heat until bubbly;
add chicken and saute until lightly browned on all sides. Remove
from pan. In same skillet saute scallions and garlic until garlic is
lightly browned; carefully pour in rum. Bring mixture to a boil,
stir in remaining ingredients and cook until mixture returns to a
boil, about 5 minutes. Return chicken to skillet and cook until
liquid has thickened and chicken is heated through, about 10 minutes.
Remove and discard fresh chili pepper.

Makes 2 servings.

[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK]

Posted by Fred Peters.

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