Try this Pimentos Grilled Chicken with Raspberry Butte recipe, or contribute your own.
Suggest a better descriptionCook the chicken on a grill or under a very hot broiler in the oven for about 3 to 5 minutes on each side, depending on their thickness and the intensity of the heat. (The chicken can also be sauteed in a frying pan.) Set aside. In a large frying pan over moderately low heat, melt butter and saute shallot until translucent, but not browned. Add pesto, tarragon, vinegar, jam and wine, season with salt and pepper, and stir to combine well. Add the chicken and raspberries and cook on low heat for about 5 minutes, turning the chicken occasionally, to heat through and blend the flavors. Serve accompanied by pasta.
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Serving Size: 1 Serving (793g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1566 | ||
Calories from Fat: 960 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 106.7g | 142 % | |
Saturated Fat 59.9g | 300 % | |
Monounsaturated Fat 28.3g | ||
Polyunsanturated Fat 8.2g | ||
Cholesterol 689.6mg | 212 % | |
Sodium 559.2mg | 19 % | |
Potassium 1560.6mg | 41 % | |
Total Carbohydrate 2.8g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 2.3g | ||
Protein 141.8g | 203 % | |
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: 1566
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