** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Puree first 9 ingredients in blender or food processor until smooth.
2. Using a meat mallet, pound chicken breasts between sheets of plastic wrap to 1/2" thickness.
3. Place chicken in 13" x 9" x 2" glass baking dish.
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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 Lemon, Soy, MSG, Poultry, Sulfites, Garlic, Natural Sweeteners, Fructose Malabsorption, Olive Oil allergies.