Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 ts MARGARINE 4 tb HALF and HALF
2 ts OLIVE OR VEGETABLE OIL 6 ea LARGE PITTED BLACK OLIVES
4 ea THIN CHICKEN CUTLETS 1/4 LB. 2 tb GRATED PARMESAN CHEESE
1 ts ONION POWDER 2 ea SLICE CRISP FRIED BACON
1/2 c EVAPORATED SKIMMED MILK 2 ea DASH WHITE PEPPER

IN A 10" NONSTICK SKILLET, COMBINE MARGARINE AND OIL AND HEAT UNTIL MELTED.
ADD CHICKEN AND COOK OVER MEDIUM HEAT, TURNING ONCE, UNTIL COOKED THROUGH
AND LIGHTLY BROWNED, 2 TO 3 MINUTES PER SIDE. TRANSFER TO A PLATE AND SET
ASIDE. IN THE SAME SKILLET, COOK MILK, ONION POWDER, HALF and HALF AND JUICES
FROM CHICKEN UNTIL SMALL BUBBLES APPEAR. STIR IN REMAINING INGREDIENTS
AND COOK UNTIL CHEESE MELTS AND MIXTURE THICKENS, 1 TO 2 MINUTES. RETURN
CHICKEN TO THE SKILLET AND COOK UNTIL CHICKEN IS HEATED THROUGH, 1 TO 2
MINUTES LONGER.
EACH SERVING PROVIDES: 3 PROTEIN EXCHANGES, 1/2 VEGETABLE EXCHANGES,

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