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Recipes : Goodies for Dogs : Doggie Valentine Last Updated: Oct 18, 2010 - 11:53:30 AM

Chicken with Black Cherry Sauce
By Marjorie J. Walsh
Jan 11, 2006 - 10:41:00 PM

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Chicken with Black Cherry Sauce

2   chicken breasts  
1 8oz   can black cherries, pitted  
1 tbs   brown sugar  
1 tsp   cornstarch  
1/4 tsp   calcium  
Chicken & Potatoes
Bake or pan fry chicken breasts. Let cool and dice. Peel and quarter potatoes and boil until cooked. Drain and mash. Let cool
Drain juice from cherries. Mix cornstarch into juice and bring to the boil. Turn the heat down and stir until sauce thickens. Add the drained cherries.
Shape mashed potato into a heart. Fill the centre with the diced chicken. Pour sauce over the top. You can add some diced vegetables to the chicken.
Servings: 1
Preparation time: 5 minutes
Cooking time: 35 minutes
Ready in: 40 minutes
 Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving      
Calories   618.79  
Calories From Fat (13%)   79.05  
    % Daily Value
Total Fat 8.79g   14%  
Saturated Fat 2.45g   12%  
Monounsaturated Fat 2.97g      
Polyunsaturated Fat 1.94g      
Trans Fatty Acids 0.00g      
Cholesterol 215.60mg   72%  
Sodium 188.00mg   8%  
Potassium 867.26mg   25%  
Carbohydrates 50.40g   17%  
Dietary Fiber 3.02g   12%  
Sugar 44.81g      
Sugar Alcohols 0.00g      
Net Carbohydrates 47.37g      
Protein 82.37g   165%  
Vitamin A 370.00IU   7%  
Vitamin C 7.40mg   12%  
Calcium 787.59mg   79%  
Iron 3.46mg   19%  
Thiamin 0.16mg   11%  
Riboflavin 0.42mg   24%  
Niacin 24.53mg   123%  
Vitamin B6 0.99mg   49%  
Folate 16.54µg   4%  
Vitamin B12 0.64µg   11%  
Pantothenic Acid 1.87mg   19%  
Phosphorus 501.37mg   50%  
Magnesium 89.27mg   22%  
Zinc 2.94mg   20%  
Copper 0.45mg   23%  
Manganese 0.22mg   11%  
Selenium 62.68µg   90%  
Alcohol 0.00g      
Caffeine 0.00mg      
Water 354.74g      
Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc.

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