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Parmesan Chicken Cacciatore Recipe
|Whole chicken breasts||2|
|Butter||30 Milliliter (2 Tablespoons)|
|Onion||1 , diced|
|Mushrooms||50 Milliliter, sliced (1/4 Cup)|
|Green pepper||125 Milliliter, diced (1/2 Cup)|
|Garlic||1 Clove (5 gm), chopped|
|Canned italian tomato sauce||14 Ounce (398 Milliliter, 1 Can)|
|Parmesan cheese||50 Milliliter, grated (1/4 Cup)|
Calories 164 Calories from Fat 63
% Daily Value*
Total Fat 7 g11%
Saturated Fat 4.2 g20.8%
Trans Fat 0 g
Cholesterol 49.7 mg
Sodium 520.1 mg21.7%
Total Carbohydrates 8 g2.6%
Dietary Fiber 1.8 g7.3%
Sugars 4.5 g
Protein 18 g35.7%
Vitamin A 10.7% Vitamin C 40.3%
Calcium 12.4% Iron 7.4%
*Based on a 2000 Calorie diet
Melt the butter at 100% for 40 seconds, add the onion, mushrooms, green pepper and garlic and cook at 100% for 3 to 4 minutes.
Stir in the tomato sauce.
Arrange the breasts in the bottom of a casserole dish and cover them with the vegetables and the sauce.
Cover and cook at 70% for 7 minutes.
Give the dish a half-turn, rearrange the breasts and baste them with the sauce.
Cover and cook at 70% for 7 minutes or until the breasts are done.
Sprinkle with Parmesan cheese, cover and let stand for 5 minutes before serving on a bed of pasta.