Parmesan Red Potatoes: Roast potatoes at 400 for 40 minutes. Spray with oil and toss with herbs.
Chicken Piccata: Pound out chicken to 1/4 inch thick. Drag chicken over cornmeal and lemon pepper mixture. Brown in skillet on high heat in oil. Remove chicken. Add lemon juice, broth . Reduce heat then add butter.
Serve potatoes and chicken with salad and fruit.
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|Serving Size: 1 Serving (367g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 94 (21%)|
|Amt Per Serving||% DV|
|Total Fat 10.4g||14 %|
|Saturated Fat 4.8g||24 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 84.8mg||26 %|
|Sodium 553.5mg||19 %|
|Potassium 1049.8mg||28 %|
|Total Carbohydrate 50.4g||15 %|
|Dietary Fiber 5.6g||22 %|
|Sugars, other 44.8g|
|Protein 37.9g||54 %|
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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: 445
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