Photo: Lily Banse
Stuffed Chicken Breasts with Rosemary-Orange Dressing
14 ingredients
Makes 6 servings
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Estimated Nutrition (whole recipe, rough)
365
Calories
33g
Protein
18g
Fat
18g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange | 1 medium (131g) | 62 |
| Clove | 1 tsp ground (2g) | 7 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
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 cup pitted brine-cured green olives
- 1 tablespoon olive oil
- 1 large garlic clove, peeled
- 1 1/2 teaspoons chopped fresh rosemary
- 1/2 teaspoon finely grated orange peel
- 6 boneless chicken breast halves with skin
- 6 tablespoons orange juice
- 2 tablespoons chopped fresh rosemary
- 4 garlic cloves, pressed
- 1 tablespoon finely grated orange peel
- 3/4 cup olive oil
- 1/2 cup chopped pitted brine-cured green olives
- Nonstick vegetable oil spray
- 2 large unpeeled oranges, each cut into 6 wedges
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes