Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
973
Calories
59g
Protein
34g
Fat
106g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 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
- 2 Tbs. extra-virgin olive oil, plus more for greasing
- 5 oz. fontina cheese, preferably fontina Val d'Aosta
- 4 boneless, skinless chicken breast halves, each about 7 oz.
- 1 1/2 tsp. kosher salt
- 1/2 tsp. freshly ground pepper
- 1 large garlic clove, minced
- 16 arugula leaves, tough stems removed
- 2 eggs
- 1 cup panko bread crumbs
- 1 tsp. dried oregano
- 1 tsp. dried rosemary, crumbled
- 1 lemon, cut into 8 wedges
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes