Directions:
- Wash hands. Sprinkle chicken with seasoned salt. Wash hands.
- Spray large nonstick skillet with nonstick cooking spray. Heat to medium-high; add chicken. Cover and cook 5 minutes or until lightly browned, turning once. Remove from skillet.
- Add onion, potatoes, ham, slaw mix and caraway seed to skillet. Mix well, then top with chicken. Cover and cook 10 to 15 minutes or until vegetables are tender and chicken is done (internal temperature 170° F).
- Serving Suggestion: Serve with hot rye rolls. Refrigerate leftovers.
- Tip: Boneless, Skinless Chicken Thigh Cutlets may be substituted fro the boneless, skinless breasts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 357.83 Kcal (1498 kJ) | ||
| Calories from fat | 98.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.99g | 17% | |
|---|---|---|---|
| Cholesterol | 159.48mg | 53% | |
| Sodium | 1602.94mg | 67% | |
| Potassium | 861.18mg | 18% | |
| Total Carbs | 13.2g | 4% | |
| Sugars | 1.27g | 5% | |
| Dietary Fiber | 2.35g | 9% | |
| Protein | 53.77g | 108% | |
| Vitamin C | 31mg | 52% | |
| Iron | 1mg | 5% | |
| Calcium | 57.9mg | 6% | |
| Amount Per 100 g | |||
| Calories | 95.71 Kcal (401 kJ) | ||
| Calories from fat | 26.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.94g | 17% | |
|---|---|---|---|
| Cholesterol | 42.66mg | 53% | |
| Sodium | 428.74mg | 67% | |
| Potassium | 230.34mg | 18% | |
| Total Carbs | 3.53g | 4% | |
| Sugars | 0.34g | 5% | |
| Dietary Fiber | 0.63g | 9% | |
| Protein | 14.38g | 108% | |
| Vitamin C | 8.3mg | 52% | |
| Iron | 0.3mg | 5% | |
| Calcium | 15.5mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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