Try this Chicken Taverna with Tomatoes recipe, or contribute your own.
Suggest a better descriptionWash chicken well with cold water. Combine butter and oil and heat. Pour half of it into shallow baking pan and lay chicken in it. Mix strained lemon juice in remaining mixture and baste chicken. Sprinkle with salt and pepper. Bake at 400 F for 30 minutes. Put tomatoes and remaining ingredients in a pot, bring to a boil and pour over chicken. Reduce oven heat to 350 F and continue baking for 1 to 1-1/2 hours more. Serve over a bed of rice pilaf or add any kind of parboiled pasta, potatoes, or rice with chicken and bake in sauce for the last 1/2 hour of cooking time. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. Typed for you by Karen Mintzias Sent to me by Bill
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Serving Size: 1 Serving (233g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 360 | ||
Calories from Fat: 304 (84%) | ||
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Amt Per Serving | % DV | |
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Total Fat 33.8g | 45 % | |
Saturated Fat 19.6g | 98 % | |
Monounsaturated Fat 9.9g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 80.8mg | 25 % | |
Sodium 434.8mg | 15 % | |
Potassium 363.3mg | 10 % | |
Total Carbohydrate 8.2g | 2 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 6.1g | ||
Protein 1.7g | 2 % | |
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: 360
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