| 1 plum tomato, halved |
1/8 tomatoes |
$1.99 per pound
|
$0.08 |
| 4 sun-dried tomatoes packed in oil, plus 2 tablespoons oil from the jar |
1/2 sun-dried tomatoes |
$2.79 per 3 1/2 ounces
|
$0.04 |
| 2 tablespoons red wine vinegar |
3/4 teaspoon |
$3.39 per 12 fluid ounces
|
$0.04 |
| 1 clove garlic |
1/8 garlic cloves |
$4.00 per pound
|
$0.00 |
| 1/2 teaspoon dried oregano |
0.06 teaspoon |
$3.89 per 3/4 ounces
|
$0.01 |
| 1 bunch fresh basil, torn |
1/8 bunch |
$2.59 per cup
|
$0.32 |
| 1/3 cup grated Parmesan |
2 teaspoons |
n/a
|
|
| 2 skinless, boneless chicken breasts (about 1 pound) |
1/8 chicken breasts |
$2.99 per pound
|
$0.06 |
| 3 tablespoons extra-virgin olive oil |
1 1/8 teaspoons |
$5.99 per 16 fluid ounces
|
$0.07 |
| 1 cup breadcrumbs |
2 tablespoons |
$1.79 per 15 ounces
|
$0.06 |
| 2 tablespoons chopped fresh parsley |
3/4 teaspoon |
$1.09 per cup
|
$0.02 |
| 8 cups Italian-blend salad greens or baby arugula (I used baby spinach) |
1 cup |
$2.92 per ounce
|
$2.06 |
| Total per Serving |
$2.76 |
| Total Recipe |
$22.08 |
Suggestions?