Chicken breast in a white wine sauce
Source: Austin American Statesman
Combine fig, onion, cheese and onion. Season w/salt. Pound 4 boneless chicken breasts. Cover each w/slice of prosciutto. Spread fig mixture. Roll up and secure w/toothpick. Season w/salt. Brown in 1 T. Olive oil. Add 1/2 c. Dry white wine, simmer, covered until chicken is cooked through, 5 min. Remove chicken breast. Stir in 2 T. Butter into sauce. Cook to reduce slightly. Serve chicken breast sliced w/ sauce.
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Serving Size: 1 Serving (215g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 240 | ||
Calories from Fat: 83 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.2g | 12 % | |
Saturated Fat 2.5g | 12 % | |
Monounsaturated Fat 4g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 55.7mg | 17 % | |
Sodium 56.4mg | 2 % | |
Potassium 438.4mg | 12 % | |
Total Carbohydrate 19.9g | 6 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 16.9g | ||
Protein 19g | 27 % | |
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: 240
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