Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
443
Calories
35g
Protein
5g
Fat
66g
Carbs
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Date | 1 date (24g) medjool | 66 |
| Raspberry | 1 cup (123g) | 64 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Apricot | 1 medium (35g) | 17 |
| Lime | juice of 1 lime (44ml) | 11 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Lavender | not in our table | 0 |
| Prune | 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 whole chicken breasts
- 2 T. "Dijon-style" mustard
- salt & pepper, (opt.) 2 T. fresh lavender
- 1/2 c. pineapple chunks or lime thyme
- 1/2 c. apricot chunks 2 T. raspberry jam
- 1/4 c. dates or prunes 1 c. white wine
- =
Directions
1
Smear mustard over breasts and top with the remaining ingredients.
2
Cover & marinate in fridge for at least 3 hours. Bake at 350 degrees for 45 minutes.
Recipe sourced from
fandom