Chicken Breasts Parmesan, 20-minute Lc-3.4/sdairy- cheese, ethnic- italian, meat- chicken breast, nuts & seeds 4 half (06 oz) chicken breasts, bnls, sknls 1 large egg; slightly beaten 1/2 cup pork rinds; crushed /LC breadcrumbs 2 tbs butter 1 can (08 oz) tomato sauce 1/2 cup mozzarella cheese; shredded 1 tbs Parmesan cheese; grated 1/4 cup parsley, fresh; chopped 1 tbs butter Using palm of hand flatten chicken to even thickness. Dip chicken into egg then into crumbs to coat. In skillet over medium heat, in hot butter, brown chicken on both sides. Add tomato sauce. Reduce heat. Cover; simmer 10 minutes. Sprinkle with cheeses and parsley. Cover; simmer 5 minutes or until cheese melts. Makes 4 servings. Per Serving (excluding unknown items): 586 Calories; 33g Fat (52.1% calories from fat); 66g Protein; 3g Carbohydrate; 1g Dietary Fiber; 206mg Cholesterol; 954mg Sodium. Exchanges: 9 Lean Meat; 1/2 Vegetable; 4 1/2 Fat. NYC Nutrition Analysis (per serving or yield unit): water=208.8 g; calories=543.9; protein=67.75 g; total fat=26.55 g; carbohydrate=3.35 g; ash=6.11 g; calcium=261.8 mg; phosphorus=553.1 mg; iron=2.43 mg; sodium=1270 mg; potassium=746.8 mg; magnesium=72.65 mg; zinc=2.72 mg; copper=0.23 mg; manganese=0.19 mg; vitamin A=1413 IU; vitamin E=1.7 mg ATE; thiamin=0.2 mg; riboflavin=0.44 mg; niacin=20.25 mg; pantothenic acid=1.91 mg; vitamin B6=1.07 mg; folate=26.46 ug; vitamin B12=0.63 ug; vitamin C=14.06 mg; saturated fat=12.99 g; monounsaturated fat=9.35 g; polyunsaturated fat=2.24 g; cholesterol=220.9 mg; selenium=51.37 ug; refuse=19.07%; %cal as carb:prot:fat=3:52:46; WW Pts=13.41; (complete analysis) |
