Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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