Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Sauce | not in our table | 0 |
| Water | 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
- =
- 4 boneless,skinless chicken breasts
- 2 tbsp breadcrumbs
- 2 tbsp pesto sauce
- 2 tbsp pepperpaste
- 1 cup white wine
- 1 cup water
- 1 can chicken bouillon
- =
Directions
Prepare chicken breasts by thinning with a meat mallet to about ¼inch thick. Mix together breadcrumbs,pesto and pepperpaste to form a paste. Divide paste in 4 and spread on chicken breasts. Roll chicken breasts and tie with a skewer or string. Brown 1 minute each side in a hot skillet with a little oil. Place chicken in a oven proof dish and add the wine and chicken bouillon. Season to taste with pepper and salt. Bake uncovered in a 350ºF heated oven for 45minutes to 1 hour, basting once in a while. Serve with rice pilaf and baby carrots.