| 8 x Chicken breasts, skin on, but bones removed |
1 1/3 chicken breasts |
$3.49 per pound
|
$1.79 |
| 6 ounce Garlic and herb-flavored cream cheese, softened |
1 oz |
$4.00 per pound
|
$0.25 |
| 1/2 c. Fresh bread crumbs |
1 tablespoon |
$1.79 per 15 ounces
|
$0.04 |
| 2 Tbsp. Extra virgin olive oil |
1 teaspoon |
$5.99 per 16 fluid ounces
|
$0.06 |
| 1 c. Dry white wine |
2 tablespoons |
$0.35 per fluid ounce
|
$0.47 |
| 1/2 tsp Salt |
0.08 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 1/4 tsp Freshly grnd pepper |
0.04 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| 3 lrg Sweet red peppers, seeded and cut into 1-inch pcs |
1/2 peppers |
$3.29 per pound
|
$0.59 |
| 3/4 c. Heavy cream |
2 tablespoons |
$3.89 per pint
|
$0.24 |
| 3/4 c. Chicken stock, preferably homemade Salt and warm red pepper sauce, to taste |
2 tablespoons |
n/a
|
|
| Total per Serving |
$3.44 |
| Total Recipe |
$20.67 |
Suggestions?