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Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4 in thickness using a meat mallet or rolling pin. Combine flour and oregano in a shallow dish; dredge chicken in flour mixture.
Heat oil in a large nonstick skillet over med-hi heat. Add chicken; cook 5 min on each side. Remove chicken from pan; keep warm.
Add onion and garlic to pan; saute 2 min. Stir in broth, raisins and lemon juice; cook 3 min, scraping pan to loosen browned bits.
Return chicken to pan. Cover, reduce heat, and simmer 10 min or until chicken is done. Remove chicken from pan; keep warm.
Add capers and cheese to pan, stirring with a whisk; top each chicken breast with 1/4 c sauce & lemon slice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (308g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 247 | ||
Calories from Fat: 43 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.7g | 6 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 76.8mg | 24 % | |
Sodium 661.2mg | 23 % | |
Potassium 546.5mg | 14 % | |
Total Carbohydrate 22.1g | 6 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 19.3g | ||
Protein 31g | 44 % | |
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: 247
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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