Directions:
- Chicken breasts halves should be boneless.
- Cook and stir onion in margarine and oil in a 10-inch skillet, until tender.
- Stir in chicken broth, 1/4 cup almonds, ground red chilies, vinegar, sugar and cinnamon.
- Heat to boiling; reduce heat and simmer, uncovered, for 10 minutes.
- Spoon mixture into a blender, cover and blend on low speed until smooth, about 1 minute.
- Return sauce to skillet.
- Dip chicken breasts into the sauce to coat both sides.
- Place skin sides up in a single layer in the skillet.
- Heat to boiling; reduce heat; cover and simmer until done, about 45 minutes.
- Serve sauce over chicken.
- Sprinkle with the remaining slivered almonds.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 608.05 Kcal (2546 kJ) | ||
| Calories from fat | 362.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.28g | 62% | |
|---|---|---|---|
| Cholesterol | 139.24mg | 46% | |
| Sodium | 987.45mg | 41% | |
| Potassium | 1053.86mg | 22% | |
| Total Carbs | 11.46g | 4% | |
| Sugars | 3.62g | 14% | |
| Dietary Fiber | 5.27g | 21% | |
| Protein | 56.99g | 114% | |
| Vitamin C | 5.7mg | 10% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.4mg | 8% | |
| Calcium | 128.3mg | 13% | |
| Amount Per 100 g | |||
| Calories | 163 Kcal (682 kJ) | ||
| Calories from fat | 97.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.8g | 62% | |
|---|---|---|---|
| Cholesterol | 37.33mg | 46% | |
| Sodium | 264.71mg | 41% | |
| Potassium | 282.51mg | 22% | |
| Total Carbs | 3.07g | 4% | |
| Sugars | 0.97g | 14% | |
| Dietary Fiber | 1.41g | 21% | |
| Protein | 15.28g | 114% | |
| Vitamin C | 1.5mg | 10% | |
| Iron | 0.4mg | 8% | |
| Calcium | 34.4mg | 13% | |
* 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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