Cut the chicken into bite-size pieces. Dip the chicken in the beaten egg, then into the bread crumbs, which have been mixed with the grated cheese, 1/2 tsp salt and 1/4 tsp pepper. Spread the coated chicken pieces on a platter. This can be done several hours ahead and refrigerated. Heat 1/2 C oil in a large skillet. Add 1/3 of the chicken pieces; saute until golden brown. Remove chicken with a slotted spoon, and repeat with the remaining chicken pieces. Discard oil in the skillet, and wipe out. Cook the pasta. While the pasta is cooking, melt the 1/2 C butter in the skillet. Add the garlic and cook 1 minute. Add the cooked chicken, lemon juice, salt and pepper. Toss to coat the chicken pieces with the sauce. Do not allow the chicken to cook further. Drain the pasta, and toss with the remaining 2 T butter and spoon onto a heated platter. Spoon chicken and sauce over. Sprinkle with parsley and serve with the lemon wedges. Posted to EAT-L Digest by Cynthia Ryan
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1848g)|
|Recipe Makes: 1|
|Calories from Fat: 2019 (46%)|
|Amt Per Serving||% DV|
|Total Fat 224.3g||299 %|
|Saturated Fat 89.3g||446 %|
|Monounsaturated Fat 84.3g|
|Polyunsanturated Fat 33.7g|
|Cholesterol 1385.7mg||426 %|
|Sodium 2724.3mg||94 %|
|Potassium 3731.5mg||98 %|
|Total Carbohydrate 299.1g||88 %|
|Dietary Fiber 9.9g||40 %|
|Sugars, other 289.3g|
|Protein 284g||406 %|
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: 4346
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!