Chicken Breasts, Bacon Cheese Lc-5/sdairy- cheese, meat- chicken breast, meat- pork- bacon 2 half (06 oz) chicken breasts, bnls, sknls 4 strips bacon 1/4 cup Monterey jack cheese; shredded 1/4 cup Swiss cheese; shredded 1 can (04 oz) mushrooms, sliced, canned; or fresh 2 medium scallion; sliced 1 tbs parsley, dried; or chopped fresh parsley Fry bacon until crisp, remove, and drain, retaining bacon drippings. Crumble bacon coarsely and set aside. In bacon drippings, saute chicken until brown and cooked through. In last few minutes of cooking add mushrooms and scallion and saute. Remove chicken to serving plates and spoon mushrooms on top. Layer Monterey Jack cheese, bacon, and Swiss cheese on top. Put serving dishes under hot broiler or in microwave for seconds just to melt the cheeses. Garnish with parsley and serve. NYC Nutrition Analysis (per serving or yield unit): water=256.7 g; calories=438.1; protein=56.78 g; total fat=19.55 g; carbohydrate=7.49 g; dietary fiber=2.43 g; NET=5.06 ash=5.16 g; calcium=552.4 mg; phosphorus=699.3 mg; iron=2.99 mg; sodium=596.3 mg; potassium=727.3 mg; magnesium=84.2 mg; zinc=3.94 mg; copper=0.27 mg; manganese=0.23 mg; vitamin A=1050 IU; vitamin E=0.74 mg ATE; thiamin=0.21 mg; riboflavin=0.43 mg; niacin=20.41 mg; pantothenic acid=2.16 mg; vitamin B6=1.07 mg; folate=38.42 ug; vitamin B12=1.39 ug; vitamin C=14.06 mg; saturated fat=11.5 g; monounsaturated fat=5.3 g; polyunsaturated fat=1.17 g; cholesterol=152.1 mg; selenium=41.1 ug; refuse=18.55%; %cal as carb:prot:fat=7:52:41; WW Pts=9.93; (complete analysis) |
