Chicken Breasts, Baked W/lemon & Parmesan Lc-1.2dairy- cheese, ethnic- italian, fruit- citrus, meat- chicken breast 4 half (06 oz) chicken breasts, bnls, sknls 1/2 oz lemon juice Parmesan cheese I quite often cook chicken breasts this way, and they are never dried out, yet they are well cooked. I use deboned skinless half chicken breasts. Wash them, pat them dry with a paper towel, and place in a non stick baking dish. Pour lemon juice on them, (about 1/2 ounce, or more, for 4 half breasts), then sprinkle with Parmesan cheese. Cover with foil, and bake at 350 degrees for about 1 1/4 hrs. The flavor is milder than you may expect, so that any left over chicken can be used for any dish. This is simple, but it is very good. Per serving: 523 Calories (kcal); 6g Total Fat; (10% calories from fat); 109g Protein; 1g Carbohydrate; 274mg Cholesterol; 307mg Sodium Food Exchanges: 0 Grain(Starch); 15 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NYC Nutrition Analysis (per serving or yield unit): water=521.5 g; calories=752; protein=157.2 g; total fat=8.44 g; carbohydrate=1.22 g; dietary fiber=0.06 g; ash=6.98 g; calcium=75.83 mg; phosphorus=1334 mg; iron=4.9 mg; sodium=442.4 mg; potassium=1753 mg; magnesium=191.4 mg; zinc=5.45 mg; copper=0.28 mg; manganese=0.12 mg; vitamin A=145.7 IU; vitamin E=0.92 mg ATE; thiamin=0.48 mg; riboflavin=0.63 mg; niacin=76.18 mg; pantothenic acid=5.59 mg; vitamin B6=3.75 mg; folate=29.04 ug; vitamin B12=2.59 ug; vitamin C=14.69 mg; saturated fat=2.25 g; monounsaturated fat=2.04 g; polyunsaturated fat=1.91 g; cholesterol=394.6 mg; selenium=121.1 ug; refuse=34.29%; %cal as carb:prot:fat=1:89:11; WW Pts=15.73; (incomplete analysis) |
