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    You are in: Home / Recipes / Chicken Cameron Recipe
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    Chicken Cameron

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Daydasa's Note:

    Another recipe taken from a community cookbook. Haven't tried it yet, but it sounds wonderful.

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    Ingredients:

    Servings:

    Units: US | Metric

    Cranberry Relish

    Directions:

    1. 1
      Place chicken breast between waxed paper and pound thin.
    2. 2
      In shallow dish, mix together bread crumbs and cheese.
    3. 3
      In small bowl, mix together eggs, and milk.
    4. 4
      Dip chicken in egg mixture then dredge in crumb mixture.
    5. 5
      In large saute' pan or skillet, melt butter and garlic.
    6. 6
      Place chicken in pan and sprinkle with pepper.
    7. 7
      Over medium-high heat, brown chicken on both sides,add almonds to pan after turning chicken.
    8. 8
      When almonds are golden brown, remove from pan and set aside.
    9. 9
      To chicken in pan, add lemon juice and wine; simmer 5 minutes but DO NOT OVERCOOK.
    10. 10
      Place chicken on warm platter; top with almonds and sauce and garnish with lemon slices and capers. Serve with Cranberry Relish.
    11. 11
      Cranberry Relish:.
    12. 12
      In 5-quart saucepan over high heat, blend all ingredients to boiling, stirring occasionally.
    13. 13
      Reduce heat to low; cover and simmer 30 minutes or until berries pop.
    14. 14
      Spoon mixture into orange cups or medium sized bowl.
    15. 15
      Cover and chill until ready to serve.

    Ratings & Reviews:

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    Nutritional Facts for Chicken Cameron

    Serving Size: 1 (1258 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1897.6
     
    Calories from Fat 298
    15%
    Total Fat 33.1 g
    50%
    Saturated Fat 11.7 g
    58%
    Cholesterol 214.1 mg
    71%
    Sodium 730.5 mg
    30%
    Total Carbohydrate 362.0 g
    120%
    Dietary Fiber 28.2 g
    112%
    Sugars 290.3 g
    1161%
    Protein 49.3 g
    98%

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