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    You are in: Home / Recipes / Braised Belgian Endive and Chicken Cutlets - Clean Eating Recipe
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    Braised Belgian Endive and Chicken Cutlets - Clean Eating

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    • on June 24, 2011

      This is a so good and definitely fine dining quality! With Teresa's permission, I used fresh baby spinach (6 oz) in lieu of the endive. As my fresh garden thyme had wilted, I wound up substituting with dried Italian seasoning. This was more like 2 servings than 4. I used tenderloins and cut them in half. You could add a chopped garlic clove to this, but it's excellent as is (with spinach). You don't even miss the salt. We couldn't really taste the honey, but I'm sure it added to it's fantastic flavor. Since I used spinach, the cooking time for the endive part was just a minute or two. The sauce (for that reason) did not simmer down as it should, so next time I will add the spinach after the sauce has cooked down to get all the juicy flavor. This is a very light and healthy recipe that is full of flavor and very filling. Thanks for allowing me the changes, and thanks again for a keeper recipe!

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    Nutritional Facts for Braised Belgian Endive and Chicken Cutlets - Clean Eating

    Serving Size: 1 (641 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 231.6
    Calories from Fat 61
    Total Fat 6.8 g
    Saturated Fat 1.2 g
    Cholesterol 54.6 mg
    Sodium 222.1 mg
    Total Carbohydrate 20.9 g
    Dietary Fiber 16.0 g
    Sugars 4.3 g
    Protein 25.2 g


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