| 4 whole chicken breasts with skin & bone (4 lb.) |
1/3 chicken breasts |
$3.49 per pound
|
$0.45 |
| 1/2 c. each of carrots, onion, celery, coarsely minced |
0.08 carrots |
$1.49 per pound
|
$0.02 |
| 1/2 c. dry white wine |
2 teaspoons |
$0.35 per fluid ounce
|
$0.12 |
| 1 whole clove garlic, peeled |
0.08 garlic cloves |
$4.00 per pound
|
$0.00 |
| 7 c. water |
1/2 cup |
n/a
|
|
| 1 bay leaf |
0.08 bay leaf |
$3.59 per 2 ounces
|
$0.35 |
| 1 teaspoon dry thyme |
0.08 teaspoon |
$1.97 per 2 ounces
|
$0.00 |
| 6 sprigs fresh parsley |
1 1/2 teaspoons |
$1.09 per cup
|
$0.03 |
| 1/2 pound ripe tomatoes |
2/3 oz |
$1.99 per pound
|
$0.08 |
| 1 (3 1/2 ounce.) can tuna (in oil) |
1/3 fl oz |
$2.69 per 12 ounces
|
$0.11 |
| 1 1/4 c. mayonnaise |
1 tablespoon |
$4.19 per 15 ounces
|
$0.25 |
| 1/3 c. finely minced basil |
1 1/3 teaspoons |
$2.59 per cup
|
$0.07 |
| 2 teaspoon extra virgin olive oil |
1/6 teaspoon |
$5.99 per 16 fluid ounces
|
$0.01 |
| 2 tbsp. liquid removed capers |
1/2 teaspoon |
$5.49 per 4 fluid ounces
|
$0.11 |
| Total per Serving |
$1.60 |
| Total Recipe |
$19.25 |
Suggestions?