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Chicken Breasts With Lemon And Parsley Recipe
|Dry vermouth/White wine||1⁄3 Cup (5.33 tbs)|
|Lemon juice||1⁄3 Cup (5.33 tbs)|
|Garlic||2 Clove (10 gm), finely minced|
|Whole chicken breasts||2 , boned, skinned and halved|
|Italian style bread crumbs||3 Tablespoon (Progresso)|
|Olive oil||2 Tablespoon (Progresso)|
|Chopped fresh parsley||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 898 Calories from Fat 329
% Daily Value*
Total Fat 37 g56.6%
Saturated Fat 6.1 g30.5%
Trans Fat 0.1 g
Cholesterol 199.5 mg
Sodium 986.8 mg41.1%
Total Carbohydrates 44 g14.7%
Dietary Fiber 2.6 g10.5%
Sugars 6.3 g
Protein 87 g174.5%
Vitamin A 27.1% Vitamin C 107.7%
Calcium 15.3% Iron 31.5%
*Based on a 2000 Calorie diet
Place each chicken breast between 2 pieces of wax paper.
Pound with a mallet or cleaver to about 1/4 inch thick.
Lightly coat chicken with bread crumbs.
In a large skillet heat olive oil until hot.
Saute until brown on both sides, about 5 minutes.
Stir wine mixture again and pour over chicken.
Simmer, uncovered, until chicken is cooked, about 5 minutes.
Sprinkle with parsley.