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2 ts MARGARINE 4 tb HALF & 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
4 servings
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,
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
4 servings
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,
