Speedy Chicken Parmesan
|Skinless boneless chicken breast halves||24 Ounce, trimmed of fat (4 large ones, about 6 ounces each)|
|Freshly ground black pepper||To Taste|
|All purpose flour||2 Tablespoon|
|Extra virgin olive oil||2 Tablespoon|
|Low sodium chicken broth||1⁄4 Cup (4 tbs)|
|Tomato basil pasta sauce||1 Cup (16 tbs)|
|Mozzarella cheese||8 Ounce, shredded (2 cups)|
|Fresh parsley||2 Tablespoon, chopped (for garnish)|
1.Put a sprinkling of salt and pepper to chicken pieces.
2.Sprinkle flour on the pieces.
3.Take a large non stick skillet, heat oil in it on medium high flame.
4.Put the chicken and sayte well.
5.Flip once and cook until brown on both sides.
6.Put the chicken in a plate and cover with foil.
7.Put pasta sauce and broth in the skillet and boil.
8.Lower the flame and cook until half.
9.Put the chicken in the skillet and top with mozzarella.
10.Cook for 2 more minutes until cheese melts.
11.Top with parsley and serve.
Serving size: Complete recipe
Calories 1927 Calories from Fat 821
% Daily Value*
Total Fat 91 g140.5%
Saturated Fat 34.4 g172%
Trans Fat 0.2 g
Cholesterol 573.8 mg191.3%
Sodium 2840.7 mg118.4%
Total Carbohydrates 49 g16.4%
Dietary Fiber 5.1 g20.2%
Sugars 8.7 g
Protein 216 g431.3%
Vitamin A 106.5% Vitamin C 95.4%
Calcium 130.3% Iron 61.5%
*Based on a 2000 Calorie diet