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Ingredients
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1 tablespoon vegetable oil
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½ onion, finely diced
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1 stalk celery, diced
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1 teaspoon hot pepper sauce
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1 tablespoon Dijon-style prepared mustard
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2 skinless, boneless chicken breast halves
Directions
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Lightly oil grill and preheat to medium high.
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In a small skillet, heat vegetable oil. Saute onion and celery until tender. Stir in hot sauce and mustard and mix all together. Remove from heat.
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Cut pockets into chicken breasts and stuff with onion mixture. Saute chicken in skillet 2 to 3 minutes each side, until lightly browned. Remove from skillet and grill over medium high heat for 10 to 15 minutes on each side, or until juices run clear. Serve with remainder of onion mixture as a sauce/topping.
Nutrition Facts (per serving)
213 | Calories |
8g | Fat |
5g | Carbs |
28g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 2 | |
Calories 213 | |
% Daily Value * | |
Total Fat 8g | 11% |
Saturated Fat 1g | 7% |
Cholesterol 68mg | 23% |
Sodium 343mg | 15% |
Total Carbohydrate 5g | 2% |
Dietary Fiber 1g | 3% |
Total Sugars 2g | |
Protein 28g | 55% |
Vitamin C 6mg | 6% |
Calcium 28mg | 2% |
Iron 1mg | 6% |
Potassium 396mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.