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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (220g) Recipe makes 7 servings |
||
| Calories 384 | ||
| Calories from Fat 208 | (54%) | |
| Amount Per Serving | %DV | |
| Total Fat 23.2g | 35% | |
| Saturated Fat 6.8g | 34% | |
| Monounsaturated Fat 10.4g | ||
| Polyunsaturated Fat 3.9g | ||
| Trans Fat 0.6g | ||
| Cholesterol 79mg | 26% | |
| Sodium 233mg | 9% | |
| Potassium 557mg | 15% | |
| Total Carbohydrate 27.3g | 9% | |
| Dietary Fiber 1.9g | 7% | |
| Sugars 1.0g | ||
| Protein 16.5g | 33% | |
SERVES 7
Chicken With Tarragon, Garlic & Olives
From: Kamark
On Aug 20, 2009
These are good! We used leftover mashed potatoes rather than potato flakes, and that worked well for us. We stuffed them with picadillo, and that was super yummy. These are definitely best the day you make them; the day after they somehow seem a lot greasier.
From: Chef #963018
On Sep 21, 2008
No way..No way!! This is not the way we make "Rellenos de Papas". Using instant potato flakes is not the way to do it. We instead use real potatoes, and we never use cornstarch on this recipe. Just put them in the fridge until firm, then dip them in the eggs, and then fry them in oil.
From: Chef Caroline
On Jun 11, 2007
I simply love making this, it taste great and all members of your family would love it as well, great as a snack throughout the day.
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