Cooking Light, May 2010
Combine juice, vinegar, shallots, 1/8 teaspoon salt, and sugar; let stand 15 minutes.
Place chicken between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet.
Combine breadcrumbs and cheese in a shallow dish. Place flour in a shallow dish. Place egg white in a shallow dish. Sprinkle chicken with 1/8 teaspoon salt and 1/8 teaspoon pepper. Dredge chicken in flour; dip in egg white. Dredge in breadcrumb mixture. Place chicken on a wire rack; let stand 5 minutes.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes. Turn chicken over; cook 2 minutes or until browned and done.
Add 2 teaspoons oil and 1/8 teaspoon pepper to shallot mixture; stir with a whisk. Add greens; toss gently. Place 1 chicken breast half and 1 cup salad on each of 2 plates. Serve with lemon wedges.
Laraine Perri, Cooking Light
MAY 2010
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Serving Size: 1 Serving (408g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 523 | ||
Calories from Fat: 91 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.1g | 14 % | |
Saturated Fat 2.8g | 14 % | |
Monounsaturated Fat 3.7g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 102.9mg | 32 % | |
Sodium 1045.7mg | 36 % | |
Potassium 816.4mg | 21 % | |
Total Carbohydrate 59.4g | 17 % | |
Dietary Fiber 8.3g | 33 % | |
Sugars, other 51.1g | ||
Protein 53.1g | 76 % | |
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: 523
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