Yield
25
Portion Size
198 g / 6.9 oz
Category
Chicken
Featured Maple Leaf Product: Chicken Thigh Strips, Grilled and Ready (64075)
Ingredients
| Metric | Imperial | |
|---|---|---|
| Chicken Thigh Strips, Grilled and Ready | 1.5 Kg | 3.3 Lbs |
| Scalloped O'Brien Potato Mix (with 2 mix pouches included) | 1/2 Carton/1/2 Pouches | 1/2 Carton/1/2 Pouches |
| Tomato Sauce, Marinara-type | 1.4 L | 1.5 Quarts |
| Water | 1 L | 4.2 cups |
| Margarine | 50 g | 1.8 oz |
| Onions, Fresh, diced | 240 ml | 1 cup |
| Green Peppers, diced | 240 ml | 1 cup |
| Parmesan Cheese, grated | 120 ml | 1/2 cup |
| Italian Herbs | 10 ml | 2 tsp |
Method
- In a pot, bring the water to a boil and add the tomato sauce and margarine. Stir in mix pouches and then add dried potato slices.
- Add the remaining ingredients except for the Parmesan cheese and combine completely in a hotel pan(s).
- Sprinkle the top of each hotel pan with Parmesan cheese and bake in a preheated 300 F oven for 40 minutes or until potatoes are fully cooked and the chicken reaches an internal temperature of 165 F (74 C).
Nutritional Info per 198 g / 6.9 oz
| Calories (31.8% from fat) | 223 kcal |
| Fat | 7.8 gm |
| Saturated Fat | 2.03 gm |
| Trans Fat | 0.518 gm |
| Cholesterol | 55 mg |
| Sodium | 427 mg |
| Carbohydrates | 23.7 gm |
| Dietary Fiber | 1.9 gm |
| Sugars | 5.9 gm |
| Protein | 14.0 gm |
| Vitamin A | 16 RE |
| Vitamin C | 15 mg |
| Calcium | 56 mg |
| Iron | 1.5 mg |
| Potassium | 597 mg |
| Phosphorous | 38 mg |