Try this Pan-Seared Chicken Parmesan with Mediterranean Green Beans recipe, or contribute your own.
Suggest a better descriptionPANTRY: Three ounces of shredded cheese equals 3/4 cup. Substitute 1 pound of turkey cutlets for the chicken. Substitute Yukon golds, or white rose potatoes for the red new potatoes or red bliss. Combine flour, cornmeal, parsley, oregano, basil and pepper. COAT CHICKEN with mixture. Shake off excess. Coat a nonstick skillet with nonstick spray. Warm over medium-high heat, then BROWN CHICKEN for 3 minutes on each side. Put scrubbed POTATOES in a baking dish (that will fit along side chickens dish) and put in the oven. Set oven to 375F. [see NOTE] In a shallow baking dish, spread 1/2 cup sauce. Place chicken in dish and top with remaining sauce. Sprinkle with cheeses. BAKE until cheese is melted and chicken is cooked through, about 20 minutes. STEAM GREEN BEANS. Whisk the sauce ingredients in order listed. Just before serving, add beans and toss to coat.
Chicken: 149 cals, 2.8 g fat (14 mg cholesterol) Beans: 47 cals, 0.4 g fat (0 mg cholesterol) Quick and healthy magazine is published quarterly; Chicken Recipe by Steven Petusevsky; listed Nov 1996 by Path c/o McRecipe NOTE: From Frances Price, Cooking for Two (Or Just You): microwave two baking potatoes for about 5 to 6 minutes (add an extra 2 minutes each additional potato). Then transfer to baking sheet and bake, 375F for about 15 minutes. Recipe By : Preventions Quick & Healthy (Fall, 1996) Posted to MC-Recipe Digest V1 #278 Date: Mon, 4 Nov 1996 13:36:03 -0800 (PST) From: PatH
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Serving Size: 1 Serving (1101g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 850 | ||
Calories from Fat: 70 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.7g | 10 % | |
Saturated Fat 3.4g | 17 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 73.8mg | 23 % | |
Sodium 884.1mg | 30 % | |
Potassium 4019.5mg | 106 % | |
Total Carbohydrate 156.1g | 46 % | |
Dietary Fiber 22.7g | 91 % | |
Sugars, other 133.4g | ||
Protein 44g | 63 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 850
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