A Flavorful Combination
Preheat oven broiler. Prepare vinaigrette. In a large bowl combine salad greens, onion, carrot and bell pepper; chill. Push a piece of goat cheese and sprig of rosemary between the skin and meat of each chicken breast. Smooth the skin over the meat. Brush with olive oil; season with salt and pepper.
Place chicken on broiler pan, skin side up. Broil 7 or 8 minutes per side or until breast meat is no longer pink. Toss salad with dressing; divide among 4 small plates. Place each chicken breast on a cutting board; cut into slices. Arrange on a bed of salad. Garnish with pine nuts. Serve at once.
Republished with Permission, National Chicken Council
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Serving Size: 1 Serving (315g) | ||
Recipe Makes: 4 | ||
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Calories: 557 | ||
Calories from Fat: 333 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 37.1g | 49 % | |
Saturated Fat 13g | 65 % | |
Monounsaturated Fat 13.9g | ||
Polyunsanturated Fat 7g | ||
Cholesterol 139.4mg | 43 % | |
Sodium 307.2mg | 11 % | |
Potassium 642.5mg | 17 % | |
Total Carbohydrate 9.3g | 3 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 7.8g | ||
Protein 45.9g | 66 % | |
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: 557
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