Southwestern Chicken and Pan Fries

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Southwestern Chicken and Pan Fries

– by Jean Fisher

Fried chicken breast with a flavorful crispy coating teamed up with home-made pan fries and a side salad.

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Southwestern Chicken and Pan Fries

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Serves 4

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4 boneless chicken breast halves
1/4 cup Ranch salad dressing
2 tablespoons ketchup
1 tablespoon & 1 teaspoon Worcestershire sauce
1 tablespoon & 1 teaspoon lime juice
1 teaspoon red pepper flakes
1/2 cup flour
1/4 cup olive oil
1 pound & 8 ounces potato
4 slices onion
4 slices green pepper
4 slices red pepper
4 side salads
olive oil to cover bottom of skillet

Grocery Shopping List for Southwestern Chicken and Pan Fries

From kitchen to table in 1 hour and 30 minutes.

Directions

Mix together Ranch dressing, ketchup, Worcestershire sauce, lime juice and red pepper flakes. Pour over chicken and place in refrigerator to marinate for at least one hour.
After marinating, dip chicken into flour to coat.
Cook in oil over medium heat.
Peel potato and cut into slices. Heat enough oil to completely cover the bottom of a skillet over medium-high heat.
When oil is hot, add potato slices.
Turn chicken. Continue cooking over medium heat.
Turn fries to brown on both sides.
When fries are golden, remove from oil and drain on paper towels.
Reduce heat under chicken to low and cover.
Lightly brown peppers and onion in hot oil left from potatoes.
Top chicken with peppers and onion. Serve with pan fries and side salad.

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Nutritional information for Southwestern Chicken and Pan Fries

Calories: 602
Calories from Fat:198

% Daily Value*

Total Fat 22g	34%
Saturated Fat 3g	16%
Cholesterol 68.5mg	23%
Sodium 428mg	18%
Total Carbohydrates 67g	22%
Dietary Fiber 4g	16%
Sugars 4g	~
Protein 35g	70%

Vitamin A	39%	Iron	17%
Vitamin C	186%	Calcium	35%

*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs

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