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CALYPSO CHICKEN

Category:    Chicken
Yield: 2 servings
 
     10 oz Chicken cutlets                          -cup + 2 tsp)
  6 3/4 ts All-purpose flour (2 TBL +        1/4 c  Drained Italian tomatoes,
           -3/4 tsp)                                -seeded, thin sliced
      1 ts Each olive oil and margarine      1/4 c  Orange juice (no sugar
    1/4 c  Chopped scallions (green                 -added)
           -onions)                            8 ts Pineapple juice (no sugar
      2    Garlic cloves, minced                    -added) (2 TBL+tsp)
    1/4 c  Light rum                         3/4 oz Sliced drained canned water
    1/2 c  Drained pineapple chunks                 -chestnuts
    1/2 c  Chinese snow peas, stems and        1    Strip green chili pepper
           -strings removed)                        -(1/2 x 1/8 inch)
     18 ts Canned chicken broth (1/3      
 
  Dash      crushed red pepper or dried red chili pepper
  
  Pat chicken dry and cut into 3 x 1-inch strips.  On sheet of waxed paper or
  paper plate sprinkle chicken evenly with flour to coat.  In a 12 inch
  skillet combine oil and margarine and heat until bubbly; add chicken and
  saute until lightly browned on all sides.  Remove from pan. In same skillet
  saute scallions and garlic until garlic is lightly browned; carefully pour
  in rum.  Bring mixture to a boil, stir in remaining ingredients and cook
  until mixture returns to a boil, about 5 minutes. Return chicken to skillet
  and cook until liquid has thickened and chicken is heated through, about 10
  minutes.  Remove and discard fresh chili pepper.
  
  Makes 2 servings.
  
  [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK]
  


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