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Tuscan Chicken Breasts Recipe
|Whole chicken breasts||2 , boned, skinned and halved|
|Egg||1 , lightly beaten|
|Italian-style bread crumbs||5 Tablespoon (Progresso)|
|Olive oil||2 Tablespoon (Progresso)|
|Rosemary leaves||1⁄2 Teaspoon, crushed|
|Dry vermouth/White wine||2⁄3 Cup (10.67 tbs)|
|Sliced mushrooms||2 Cup (32 tbs)|
|Diced tuscan peppers||1⁄4 Cup (4 tbs) (Progresso)|
|Chopped fresh parsley||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 1125 Calories from Fat 376
% Daily Value*
Total Fat 42 g65.2%
Saturated Fat 7.5 g37.6%
Trans Fat 0.1 g
Cholesterol 411 mg
Sodium 1195.4 mg49.8%
Total Carbohydrates 66 g22.2%
Dietary Fiber 4 g15.8%
Sugars 5.8 g
Protein 96 g191.3%
Vitamin A 60.2% Vitamin C 77.4%
Calcium 26.5% Iron 57.9%
*Based on a 2000 Calorie diet
Mix egg with water.
Dip chicken in egg mixture and then coat with bread crumbs.
Refrigerate, uncovered, about 1 hour.
In a large skillet heat olive oil until hot.
Saute until brown on both sides.
Add rosemary and wine.
Simmer, covered, for 5 minutes.
Scatter mushrooms over the chicken.
Simmer, covered, until chicken and mushrooms are cooked and tender, about 10 minutes.
Add Tuscan peppers.
Increase the heat, tip the skillet and baste chicken with pan juices until peppers are hot.
If necessary, add a little more wine for basting.