Photo: Eaters Collective
Estimated Nutrition (whole recipe, rough)
342
Calories
41g
Protein
12g
Fat
18g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Provolone Cheese | 1 oz (28g) | 100 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Capsicum | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 7 tablespoons extra-virgin olive oil
- 1 tablespoon minced garlic
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
- 1 can diced tomatoes, undrained (14.5 ounces)
- 1/4 cup slivered kalamata olives
- 2 tablespoons chopped fresh basil
- salt
- pepper
- 1 1/2 pounds chicken cutlets
- 1 count eggplant, cut into 1/2-inch thick slices
- 1 package sliced provolone cheese (6 ounces)
- 4 rolls bakery hoagie rolls
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
Recipe sourced from
foodista