Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
570
Calories
58g
Protein
26g
Fat
23g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Romano Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Bread | 1 slice (30g) white | 79 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Chives | 1 tbsp (3g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| 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
- 1/2 cup plain low-fat yogurt
- 1 Tbs. Dijon mustard
- 2 tsp. chopped fresh chives
- 2 Tbs. unsalted butter, melted
- 2 Tbs. chopped fresh basil
- 4 boneless, skinless chicken breast halves,
- each about 6 oz., pounded to 3/8-inch
- thickness
- Salt and freshly ground pepper, to taste
- 1/3 cup plain low-fat yogurt
- 1 tsp. Dijon mustard
- 1 cup fine fresh bread crumbs
- 1/2 cup grated Parmigiano-Reggiano or pecorino
- romano cheese
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