** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Cut a slit through the middle of each breast to form a pocket.
3. Remove sausage from casing. Crumble into small frying pan to cook over moderate heat until browned.
4. Drain off fat. Stuff sausage into "pockets" cut into breasts.
5. Secure with toothpicks, if necessary. Saute green pepper and onion in 2 tablespoons butter until onion softens.
6. Add tomato. Pour vegetable mixture over chicken breasts.
7. Pour salad dressing over chicken and sprinkle generously with Parmesan cheese.
8. Bake for 30 minutes or until done. Meanwhile, cook noodles so that they are done about the same time the chicken is finished.
9. Toss the cooked and drained noodles with remaining butter.
10. Serve chicken breasts over noodles. Yields 4 servings.
Comments on Caio Chicken Recipe:
Adding Comment...
Comment submitted for approval, it will be posted shortly.
Currently No Comments. Be the first to add a comment below!
Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Milk, Butter, Gluten, Bell Pepper, Tomato, MSG, Poultry, Cheese, Beef, Onion allergies.