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Suggest a better descriptionOriginal recipe calls for chicken breast with bones. Because of the sauce, it is easier to eat with bones removed. A good dish to make with a whole utility frying chicken. Bones and skin can be cooked up in a separate pot for stock. Pour tomatoes into container of a blender or food processor. Add basil, tarragon, salt and papper. Puree until smooth. Melt margarine in a large frypan. Saute garlic over medium heat 1 min. (or mix in 1/2 tsp garlic powder with other spices) Add chicken pieces, saute, turning once or twice until golden on both sides. Cover with tomato mixture. Bring to a boil, reduce heat and simmer 15 min until tender. Remove chicken and place in a warm oven-proof dish. Stir parsley into sauce and spoon over chicken. Sprinkle with Mozzarella. Place under heated broiler 1 min just until cheese melts. Or place on a microwave-safe dish and melt cheese in microwave. Or sprinkle with grated parmesan cheese and serve immediately. 4 servings 3 protein choices, 1/2 fruits choice, 1 fats choice 5 g carbohydrate, 25 g protein, 15 g fat (255 calories) Source: Choice Cooking, Canadian Diabetes Association Posted by Elizabeth Rodier May 1993
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Serving Size: 1 Serving (342g) | ||
Recipe Makes: 4 | ||
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Calories: 556 | ||
Calories from Fat: 343 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 38.1g | 51 % | |
Saturated Fat 12.3g | 62 % | |
Monounsaturated Fat 15.1g | ||
Polyunsanturated Fat 7.4g | ||
Cholesterol 182.2mg | 56 % | |
Sodium 269.6mg | 9 % | |
Potassium 650mg | 17 % | |
Total Carbohydrate 5.3g | 2 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 4g | ||
Protein 46.1g | 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: 556
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