Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
751
Calories
54g
Protein
56g
Fat
11g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine | 1 oz (28g) | 191 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Walnut | 1 walnut half (4g) | 26 |
| Tomato | 1 medium (123g) | 22 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
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 pounded very thin
- 1/2 cup crumbled feta cheese
- 1/4 cup toasted pine nuts
- 4 tablespoons sun dried tomatoes packed in oil cut julienne
- 2 teaspoons fresh cilantro chopped
- 1 tablespoon fresh chopped garlic
- 1/4 cup fresh grated Parmesan cheese
- 2 teaspoons toasted pine nuts
Directions
1
Preheat oven to 350.
2
Drizzle enough olive oil in the bottom of a casserole dish to lightly coat the bottom.
3
Sprinkle in chopped fresh garlic.
4
Divide feta cheese, pine nuts, tomatoes and cilantro amongst the 4 chicken breasts.
5
Roll chicken up and place seam side down into prepared dish.
6
After pan is full lightly pepper the tops.
7
Drizzle on a bit of the oil from the sun dried tomato jar.
8
Sprinkle with chopped garlic, parmesan cheese and pine nuts then bake for 45 minutes.
Recipe sourced from
fandom