Directions:
- Cut chicken into 1/2 strips Peel yellow layer off rind of lemon and chop finely Roll lemon w/ palm of hand and cut in half crosswise Remove pulp and seeds from jalapeno peppers and chop finely Place chicken, lemond rind, juice from lemon, jalapeno peppers, olive oil, salt, pepper and scallions in a bowl Marinate chicken in refrigerator for at least 2 hours Melt 4 tablespoons butter in a skillet over medium heat Increase heat to medium high and add marinated chicken When chicken is done (about 5 minutes), remove to a warm platter Melt remaining 2 tablespoons butter in the same skillet Add almonds to melted butter and saute until golden brown Add white wine to loosen the particles on bottom of pan, heat throughly Pour wine sauce over chicken and garnish with avocado.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 464.32 Kcal (1944 kJ) | ||
| Calories from fat | 316.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.21g | 54% | |
|---|---|---|---|
| Cholesterol | 100.15mg | 33% | |
| Sodium | 585.65mg | 24% | |
| Potassium | 718.89mg | 15% | |
| Total Carbs | 10.03g | 3% | |
| Sugars | 2.41g | 10% | |
| Dietary Fiber | 5.46g | 22% | |
| Protein | 29.77g | 60% | |
| Vitamin C | 17.8mg | 30% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.2mg | 7% | |
| Calcium | 78.9mg | 8% | |
| Amount Per 100 g | |||
| Calories | 198.31 Kcal (830 kJ) | ||
| Calories from fat | 135.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.04g | 54% | |
|---|---|---|---|
| Cholesterol | 42.77mg | 33% | |
| Sodium | 250.13mg | 24% | |
| Potassium | 307.03mg | 15% | |
| Total Carbs | 4.28g | 3% | |
| Sugars | 1.03g | 10% | |
| Dietary Fiber | 2.33g | 22% | |
| Protein | 12.72g | 60% | |
| Vitamin C | 7.6mg | 30% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.5mg | 7% | |
| Calcium | 33.7mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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