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Spicy Chicken Breasts Recipe
|Mushroom caps||3⁄4 Pound, cleaned|
|Lemon juice||1⁄4 Teaspoon (1 Milliliter)|
|Chicken breasts||1 Pound, skinned, halved and boned (500 Gram)|
|Worcestershire sauce||15 Milliliter (1 Tablespoon)|
|Eggs||2 , beaten|
|Breadcrumbs||250 Milliliter (1 Cup)|
|Red pepper||1 , cut into bite size pieces|
|Mexican hot sauce||To Taste|
|Melted butter||5 Drop (Adjust Quantity As Per Taste)|
Serving size: Complete recipe
Calories 1420 Calories from Fat 217
% Daily Value*
Total Fat 24 g37.4%
Saturated Fat 6.5 g32.6%
Trans Fat 0.1 g
Cholesterol 686.5 mg
Sodium 2984.3 mg124.3%
Total Carbohydrates 144 g48.1%
Dietary Fiber 14.7 g58.8%
Sugars 18.4 g
Protein 144 g287.4%
Vitamin A 91.3% Vitamin C 282.5%
Calcium 50.5% Iron 87.7%
*Based on a 2000 Calorie diet
Place mushroom caps in bowl and sprinkle with lemon juice; set aside.
Cut chicken in 1 in (2.5 cm) pieces [and place in another bowl; add Worcestershire sauce and hot sauce.
Marinate 15 minutes on countertop.
Pour beaten eggs into large bowl.
Using tongs add chicken pieces; mix until coated.
Roll chicken in breadcrumbs and alternate along with mushroom caps and red pepper on skewers.
Place skewers on ovenproof platter and sprinkle with melted butter.
Cook 15 minutes in oven, turning skewers over once or twice.