| 5 c. chicken broth divided |
1/2 cup |
$0.99 per 14 1/2 ounces
|
$0.28 |
| 1 1/3 c. yellow cornmeal see * Note |
2 tablespoons |
$5.69 per 40 ounces
|
$0.11 |
| 3/4 c. half-and-half |
1 tablespoon |
$0.08 per fluid ounce
|
$0.05 |
| 1 c. grated Parmesan cheese |
1 tablespoon |
$5.49 per 6 ounces
|
$0.32 |
| 8 x skinned boned chicken breast halves (to 10) |
5/6 chicken breast |
$2.99 per pound
|
$0.37 |
| 1 tsp salt divided |
0.1 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 2 x red bell peppers diced |
0.2 bell peppers |
$3.29 per pound
|
$0.17 |
| 1 lrg Vidalia onion diced |
0.1 vidalia onion |
$0.99 per pound
|
$0.03 |
| 1 Tbsp. extra virgin olive oil |
1/3 teaspoon |
$5.99 per 16 fluid ounces
|
$0.02 |
| 3 c. fresh corn kernels - (abt 4 ears) |
1/4 cup |
$3.89 per 16 ounces
|
$0.42 |
| 3/4 c. dry white wine |
1 tablespoon |
$0.35 per fluid ounce
|
$0.21 |
| 1/2 c. orange juice |
2 3/8 teaspoons |
$4.79 per 59 fluid ounces
|
$0.03 |
| 1/8 tsp grnd red pepper - (to 1/4) Minced fresh chives for garnish |
0.01 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| Total per Serving |
$2.03 |
| Total Recipe |
$20.29 |
Suggestions?