Source
Cookbook: Newport Cooks and Collects
1. Combine garlic, dry mustard, herbs and spices with lemon juice and olive oil.
2. Pour over chicken that has been placed in a 8' or 9" square pan.
3. Let marinate for 1 1/2 or 2 hours.
4. Sprinkle with bread crumbs (DON'T FORGET).
5. Bake for 25 minutes.
6. Serve over rice, linguine, or fettucine.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (187g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 257 | ||
Calories from Fat: 82 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.1g | 12 % | |
Saturated Fat 1.5g | 8 % | |
Monounsaturated Fat 5.6g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 98.7mg | 30 % | |
Sodium 113.4mg | 4 % | |
Potassium 476.3mg | 13 % | |
Total Carbohydrate 1.8g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 1.4g | ||
Protein 39.7g | 57 % | |
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: 257
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