Try this Chicken Breasts with Walnut Aillade recipe, or contribute your own.
Suggest a better descriptionIn a food processor grind the walnuts and garlic. Add 1 tablespoon cold water to help. Season with salt and pepper and slowly beat in the oil until you have a thick sauce almost like a mayonnaise. Stir in the parsley. Marinate the chicken breasts in the yoghurt, seasoned with salt, pepper and lemon juice for 1/2 hour. Wipe off surplus yoghurt. Heat some oil in a frying pan and pan fry the chicken for about 3 minutes each side to sear. Spoon over the aillade and cook over low heat until chicken is done. Formatted by suechef@sover.net Recipe by: TWO FAT LADIES #FL1A02 Posted to MC-Recipe Digest V1 #789 by Sue
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Serving Size: 1 Serving (1117g) | ||
Recipe Makes: 6 | ||
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Calories: 1812 | ||
Calories from Fat: 840 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 93.4g | 124 % | |
Saturated Fat 11.3g | 56 % | |
Monounsaturated Fat 20.8g | ||
Polyunsanturated Fat 54.3g | ||
Cholesterol 552.4mg | 170 % | |
Sodium 672.6mg | 23 % | |
Potassium 2664.1mg | 70 % | |
Total Carbohydrate 8.1g | 2 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 7.2g | ||
Protein 224.2g | 320 % | |
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: 1812
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