Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
332
Calories
32g
Protein
18g
Fat
6g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Leaf | 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
- 1 pound chicken breast; boneless and skinned
- 2 teaspoons virgin olive oil
- 6 tablespoons dry white wine
- ¼ cup lemon juice
- 2 teaspoons leaf tarragon; dried
- 2 teaspoons leaf basil; dried
- ½ teaspoon hot red pepper flakes
Directions
1
Preheat the oven to 350°F.
2
Trim any fat from chicken breast and pound lightly between two sheets of waxed paper to flatten.
3
Coat with olive oil and place in a baking dish.
4
Add wine, lemon juice, herbs and and pepper flakes, turning chicken to coat both sides.
5
Cover dish with foil.
6
Bake 25 to 30 minutes, until chicken cooked through.
Recipe sourced from
fandom