Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
972
Calories
69g
Protein
27g
Fat
109g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Romano Cheese | 1 oz (28g) cheddar | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 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
- 1½ lbs ground chicken breast
- 2 eggs, beaten
- 2 small onions, finely chopped
- 2 cups fresh breadcrumbs
- 2 tbsp grated Parmesan or romano cheese
- 2 tbsp fresh parsley, finely chopped
- salt and pepper, to taste
Directions
1
Preheat oven or toaster oven to 350°F.
2
Combine all ingredients in a bowl, mixing well.
3
Spoon equally into a 6-cup muffin pan.
4
Bake for 25 – 30 minutes, or until thoroughly cooked.
Recipe sourced from
fandom