Try this Parsley And Lemon Stuffed Chicken Breasts recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 200 C, 400 F, Gas Mark 6. Melt the butter in a small pan and fry the onion until soft. Stir in the mushrooms, breadcrumbs, lemon rind and juice, pine kernels, thyme and parsley. Season to taste. Carefully lift up the skin on the chicken breasts, leaving it attached on one side. Carefully pack 2 tablespoons of the stuffing under the skin and seal by inserting a cocktail stick in the skin and chicken breast. Heat the olive oil in a large frying pan and seal the chicken breasts on both sides until golden brown. Transfer to a roasting tin, sprinkle with the Marsala if using, and place in the preheated oven for 25-30 minutes. Serve with the juices and garnish with the chopped parsley and pine kernels. NOTES : Chicken breasts stuffed withfresh parsley, lemon and pine kernels.
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Serving Size: 1 Serving (50g) | ||
Recipe Makes: 4 servings | ||
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Calories: 13 | ||
Calories from Fat: 8 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.9g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.6mg | 0 % | |
Potassium 20.1mg | 1 % | |
Total Carbohydrate 1.3g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 1.1g | ||
Protein 0.2g | 0 % | |
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: 13
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