Quick and delicious dinner
Heat 1/4 inch of oil in a large, high-sided skillet over medium-high heat (the oil is hot enough when a pinch of cornmeal sizzles when added to the pan). Add the rosemary sprig, and fry for 30 seconds or until crisp. Use tongs to remove the rosemary, and drain on a paper towel. Remove the leaves, and finely chop to yield 1 tablespoon. IN a small bowl, combine rosemary with 1/4 cup salt and half the lemon zest, and mix with a fork. Keep pan over medium heat.
In a medium bowl, mix the chicken, garlic, chopped fresh rosemary, remaining lemon zest, remaining slat, and pepper. Add cornmeal, and toss chicken until coated.
Put half the chicken into the skillet, and fry for 2 to 3 minutes on each side or until golden and crispy, then drain on paper towels. Repeat with remaining chicken, adding more oil to the pan as needed. Sprinkle chicken with rosemary-lemon salt, and serve with warm marinara sauce.
Great with sauteed kale salad and raspberry parfaits.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (281g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 419 | ||
Calories from Fat: 193 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.4g | 29 % | |
Saturated Fat 4.6g | 23 % | |
Monounsaturated Fat 8.1g | ||
Polyunsanturated Fat 5.3g | ||
Cholesterol 49.1mg | 15 % | |
Sodium 4894mg | 169 % | |
Potassium 700.6mg | 18 % | |
Total Carbohydrate 38.3g | 11 % | |
Dietary Fiber 6g | 24 % | |
Sugars, other 32.3g | ||
Protein 19.4g | 28 % | |
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: 419
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