appetizer with chicken and cheese fondue
Preheat oven to 450 with a baking sheet coated with 2 tbspn canola oil inside
For the chicken: Combine panko, 1/2 c parsley and 1/4 c flour.
Cut: tenders into thirs.ds, dip in buttermilk, then panko mixture. Transfer chicken to hot baking sheet, bake 10 minutes.flip and bake until cooked thru, and golden, 10 minute
For Fondue:
Saute garlic in oil larg saute pan over med heat, 1 minute. Deglaze pan with wine, cook till nearly evaporated.
Whisk in 1 tbspn flour, then broth and lemon juice until smooth and sauce thickens slightly.
Add: butter, a few slices at a time til melted. Stir in capers and remaining 1/4 c parsley: season with salt and pepper.
** make chicken up to a day ahead. pop under broiler to reheat and crisp.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (206g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 520 | ||
Calories from Fat: 276 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.7g | 41 % | |
Saturated Fat 10.9g | 55 % | |
Monounsaturated Fat 11.2g | ||
Polyunsanturated Fat 5.4g | ||
Cholesterol 113.2mg | 35 % | |
Sodium 478mg | 16 % | |
Potassium 389.5mg | 10 % | |
Total Carbohydrate 29.8g | 9 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 27.9g | ||
Protein 29.5g | 42 % | |
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: 520
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