Try this Sherried Chicken & Bacon Toasts recipe, or contribute your own.
Suggest a better descriptionHeat the oil in a frying pan and add the bacon, onion, garlic, bay leaf, and thyme. Cook, stirring often, for 5 minutes, until the bacon and onion are cooked. Add the chicken and continue cooking for 5 minutes, stirring so that the chicken cooks evenly.
Add the mustard and sherry and bring to the boil, stirring all the sediment off the bottom of pan. Add seasoning to taste. Simmer for 3-4 minutes, until the sherry is reduced to a mustard-glaze on the ingredients. Discard the bay leaf and herb springs.
Meanwhile, preheat the grill to a medium-high setting and warm two plates. Place the bread on a rack in the grill pan and toast for about 2 minutes on each side, until evenly golden and crisp.
Butter the hot toast and place on the warmed plates. Stir the parsley into the chicken mixture and pile it on the toasts. Drizzle over a little yogurt, if liked, then serve immediately.
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Serving Size: 1 Serving (127g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 232 | ||
Calories from Fat: 137 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.2g | 20 % | |
Saturated Fat 7.8g | 39 % | |
Monounsaturated Fat 5.6g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 30.5mg | 9 % | |
Sodium 168.3mg | 6 % | |
Potassium 163mg | 4 % | |
Total Carbohydrate 12.5g | 4 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 10.9g | ||
Protein 1.4g | 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: 232
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