Try this Chicken in Roasted Garlic Pepper Sauce over Steamed Spinach recipe, or contribute your own.
Suggest a better descriptionGrill chicken breasts in a grill pan for a few minutes on each side. Prepare roasted garlic pepper sauce by Place spinach in a strainer and dip in boiling water for approximately 5 seconds. Remove spinach from water and drain thoroughly by pushing the spinach against the strainer using the back of the tongs. Place the steamed spinach around the outer portion of the plates. Place the grilled chicken breasts in the center of the plates. Pour the garlic pepper sauce on the chicken breasts only. Top the sauce with 2 bell pepper strips arranged in an "x" configuration. Place the lemon wedge leaning against the chicken breast. "Petti di Pollo Pepe", courtesy of Chef Franco Galli and Romanos Macaroni Grill Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@netrax.net> Recipe by: RECIPE FOR HEALTH SHOW #RHG017 Posted to MC-Recipe Digest V1 #800 by 4paws@netrax.net (Shermeyer-Gail) on Sep 24, 1997
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Serving Size: 1 Serving (56g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 13 | ||
Calories from Fat: 2 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 44.2mg | 2 % | |
Potassium 312.5mg | 8 % | |
Total Carbohydrate 2g | 1 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 0.8g | ||
Protein 1.6g | 2 % | |
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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