Try this Microwave Chicken Breasts Italian recipe, or contribute your own.
Suggest a better description1. Heat 1 1/2 tablespoons oil in a skillet with onion and pepper. Cook until softened, about 5 minutes. Add oregano, salt, black and cayenne peppers, capers and sugar. Cook as additional 2 minutes. 2. Transfer contents of skillet to a food processor and puree. Add remaining oil and balsamic. Taste and correct seasoning. (Recipe can be done ahead to this point) 3. Place chicken breasts in a microwave-oven proof dish or pie plate large enough to hold them in a single layer. Pour sauce over the chicken, cover the casserole loosely with waxed paper and cook on high power for 4 minutes. Turn the chicken, recover and cook an additional 4 minutes or until the chicken is cooked through but still juicy. Partially rotate the dish after 2, 4 and 6 minutes. Set aside for 2 minutes. 4. Spoon 1 or 2 chicken breasts and sauce onto heated plates. Serve with rice or steamed potatoes. NOTES : My MC II shows 28.4 CFF Recipe by: Chicago Trib 1/7/1996 Posted to EAT-LF Digest by PatHanneman
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Serving Size: 1 Serving (285g) | ||
Recipe Makes: 4 | ||
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Calories: 304 | ||
Calories from Fat: 42 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.7g | 6 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 136.9mg | 42 % | |
Sodium 196.6mg | 7 % | |
Potassium 670.8mg | 18 % | |
Total Carbohydrate 7.2g | 2 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 6.5g | ||
Protein 54.9g | 78 % | |
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: 304
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