Dry chicken breast with paper towel. Salt and pepper each side. In a bowl, mix egg
and milk, and pour the flour in a plate. Dip each chicken breast in egg mixture, then in
the flour. Pour margerine in a pan and heat until melted. Cook each chicken breast
about 10 minutes on each side or until done. Set aside and keep warm. In the same
pan add more margerine. Cook onions, bell peppers, and jalapeno peppers, until they
are tender. Stir in the remaining ingredients, and cook 10 more minutes, stirring frequently.
Transfer chicken breast to serving plate, and pour salsa over each.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (410g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 147 (26%)|
|Amt Per Serving||% DV|
|Total Fat 16.4g||22 %|
|Saturated Fat 6.5g||32 %|
|Monounsaturated Fat 5.3g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 436.2mg||134 %|
|Sodium 425.4mg||15 %|
|Potassium 1084.2mg||29 %|
|Total Carbohydrate 82.9g||24 %|
|Dietary Fiber 6.7g||27 %|
|Sugars, other 76.1g|
|Protein 24.4g||35 %|
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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: 559
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