Try this Marks Jack Zucchini Chicken recipe, or contribute your own.
Suggest a better descriptionPreheat oven to to 350 degrees F. Shed the zucchini through the large holes of the grater, then squeeze it firmly a handful at a time to extract much of the juice (which would make the dish watery if left in). Discard the juice, or add it to soup or sauce, or drink it. Toss the squeezed zucchini with the green onion and set aside. Heat the butter in a skillet over moderate heat. Toss the chicken breasts in the flour mixture, shaking off so the excess falls off, then cook them in the butter for about 3 to 4 minutes on each side, until lightly browned. Arrange the chicken in a single layer in a buttered casserole and cover each with a mound of the zucchini mixture. Sprinkle lightly with salt and pepper and cover with slices of cheese. Bake uncovered for about 20 minutes, until the cheese is lightly browned and the chicken is cooked through.
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Serving Size: 1 Serving (197g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 140 | ||
Calories from Fat: 84 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.3g | 12 % | |
Saturated Fat 5.6g | 28 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 22.9mg | 7 % | |
Sodium 95.9mg | 3 % | |
Potassium 436.7mg | 11 % | |
Total Carbohydrate 13.2g | 4 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 10.7g | ||
Protein 3.1g | 4 % | |
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: 140
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