Chicken Breasts, Mozzarella Lc-5.8/sdairy- cheese, meat- chicken breast 4 half (06 oz) chicken breasts, bnls, sknls; pounded thin 1 lb mushrooms; sliced 1 medium red bell pepper; diced 2 clove garlic; pressed 4 slice (1 oz) mozzarella cheese 2 tbs olive oil In skillet with olive oil, cook cutlets over high heat for 3-5 minutes each side and remove from pan. Add 1 more tbs olive oil to skillet and saute mushrooms and pepper until softened. Stir in garlic and any other seasonings desired. Return cutlets and any juices to pan. Put a slice of mozzarella over each cutlet, lower heat, cover, and simmer for 3 minutes until cheese melts. Remove cutlets to serving plates and spoon mushroom mixture over chicken. 4 servings: 14-g fat, 27-g protein, 7-g carbs. NYC Nutrition Analysis (per serving or yield unit): water=274.9 g; calories=357.5; protein=49.8 g; total fat=13.81 g; carbohydrate=7.82 g; dietary fiber=1.99 g; ash=3.79 g; calcium=212.8 mg; phosphorus=590.6 mg; iron=2.65 mg; sodium=248.1 mg; potassium=935.7 mg; magnesium=68.9 mg; zinc=3.03 mg; copper=0.66 mg; manganese=0.22 mg; vitamin A=1897 IU; vitamin E=1.53 mg ATE; thiamin=0.25 mg; riboflavin=0.73 mg; niacin=23.81 mg; pantothenic acid=3.1 mg; vitamin B6=1.16 mg; folate=29.5 ug; vitamin B12=0.92 ug; vitamin C=61.64 mg; saturated fat=4.4 g; monounsaturated fat=6.77 g; polyunsaturated fat=1.37 g; cholesterol=115 mg; selenium=44.64 ug; refuse=18.05%; %cal as carb:prot:fat=9:56:35; WW Pts=7.9; (complete analysis) |
