| 4 lrg boneless skinless chicken breast halves tenders removed |
1 chicken breast |
$2.99 per pound
|
$0.47 |
| 1/4 c. extra virgin olive oil |
1 tablespoon |
$5.99 per 16 fluid ounces
|
$0.19 |
| 1 x red bell pepper thinly julienned |
1/4 bell pepper |
$3.29 per pound
|
$0.22 |
| 1 x carrot peeled, and thinly julienned |
1/4 carrot |
$1.49 per pound
|
$0.05 |
| 1 x celery stalk thinly julienned |
1/4 celery |
$1.99 per pound
|
$0.04 |
| 1 x garlic clove thinly sliced |
1/4 garlic cloves |
$4.00 per pound
|
$0.01 |
| 1/2 c. dry white wine |
2 tablespoons |
$0.35 per fluid ounce
|
$0.35 |
| 1 c. Italian canned plum tomatoes cut into strips Salt to taste Freshly-grnd black pepper to taste |
1/4 cup |
$2.19 per 28 ounces
|
$0.17 |
| Total per Serving |
$1.49 |
| Total Recipe |
$5.95 |
Suggestions?