Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
958
Calories
55g
Protein
29g
Fat
119g
Carbs
What these numbers assume — 9 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 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Tomato | 1 medium (123g) | 22 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Cilantro | 1 tbsp chopped fresh (1g) | 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
- 2 tbs all purpose flour
- 1/4 tsp each salt and ground pepper
- 4 skinned boned chicken breast halves, tenderloins removed
- 2 tsp oil
- 1 cup salsa
- 1/2 cup drained canned corn
- 1/4 cup Mexican blend shredded cheese
- GARNISH---Chopped Cilantro
Directions
1
Mix flour, salt and pepper on a sheet of wax paper. Add chicken, turn to coat. Shake off excess. Heat oil in a skillet. Add chicken and cook 6 min. turning once until golden and done.
2
Top breasts with salsa, corn and cheese. Cover and cook 1 min. or until cheese melts. Sprinkle with cilantro.
3
MAKES 4 SERVINGS OF CHEESY SALSA CHICKEN.
Recipe sourced from
fandom