South Beach
Preheat the oven to 375*F. ix the nuts in the pie plate with 1/2 teaspoon salt and 1/2 teaspoon pepper. Press the chicken into the nuts. Heat 1 tablespoon of the oil in a skillet and cook the coated breasts, tow minutes per side. Place the breasts in a baking dish for 15 minutes or until a thermometer inserted in the thickest portion registers 160*F. and the juices run clear.
Heat the remaining tablespoon of the oil in the nonstick skillet over high heat. Add the diced onion, 1/4 teaspoon salt and a pinch of pepper. Cook until the onion is browned.
Line 4 serving plates with lettuce. Slice the chicken breasts and arrange 1 beast on top of the lettuce on each plate. Serve with the dressing.
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Serving Size: 1 Serving (389g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 372 | ||
Calories from Fat: 183 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.4g | 27 % | |
Saturated Fat 2.9g | 15 % | |
Monounsaturated Fat 12g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 68.4mg | 21 % | |
Sodium 95.7mg | 3 % | |
Potassium 1138.4mg | 30 % | |
Total Carbohydrate 17g | 5 % | |
Dietary Fiber 8.6g | 34 % | |
Sugars, other 8.4g | ||
Protein 33.6g | 48 % | |
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: 372
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