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This is my upgrade of a recipe that I found in the newspaper 20 years ago. It's been sitting neglected in my database for all that time and I've recently gotten around to trying it. It was good but something was lacking. The version I'm submitting includes the additions I've made and I think it's really delicious. Note that the cooking time for the chicken depends on the thickness of the breasts. Very thick ones should be butterflied to speed up the time. Also note that it can be made much spicier if you like. Just add some cayenne or chopped jalapeña or serrano chiles to the sauce.
Units: US | Metric
Serving Size: 1 (289 g)
Servings Per Recipe: 4
The following items or measurements are not included: