NUTRITIONAL CONTENT OF CHICKEN RECIPES

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CHICKEN ALEXANDER RECIPE - FOOD.COM



Chicken Alexander Recipe - Food.com image

Make and share this Chicken Alexander recipe from Food.com.

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 6 serving(s)

Number Of Ingredients 11

4 whole boneless skinless chicken breasts, halved
1 1/2 cups fresh breadcrumbs
1/2 cup parmesan cheese
1/3 cup chopped fresh parsley
1/2 cup butter
2 garlic cloves, crushed
1 1/2 teaspoons Worcestershire sauce
1 tablespoon Dijon mustard
1 tablespoon lemon juice
12 ounces mixed mushrooms
1 (8 ounce) can artichoke hearts

Steps:

  • Preheat oven to 350.
  • Quarter the artichokes and cut the chicken up into somewhat smaller pieces - makes it easier to serve.
  • Combine bread crumbs, parmesan and parsley in a shallow pan.
  • Melt the butter and add garlic, worcestershire sauce, mustard and lemon juice.
  • Stir well and let mixture cool but not congeal.
  • Dip the chicken pieces in the butter then roll in the crumb mix until they are well coated.
  • Place the chicken breasts in a large, shallow baking dish. Place the artichokes and mushrooms around the chicken. Pour the remaining butter over the chicken. If there isn't enough, melt more butter.
  • Bake 45 minutes.

Nutrition Facts : Calories 476.1, FatContent 21.3, SaturatedFatContent 12, CholesterolContent 139.3, SodiumContent 705.4, CarbohydrateContent 25.2, FiberContent 3.5, SugarContent 2.5, ProteinContent 44.9

LEMON CHICKEN & RICE RECIPE | EATINGWELL



Lemon Chicken & Rice Recipe | EatingWell image

This easy Persian-inspired chicken and rice dish has a beautiful golden color and a wonderful fragrance. If you have saffron in the cupboard, do add that optional pinch; just a little will enhance the flavor and aroma of the dish.

Provided by Joyce Hendley

Categories     Baked Chicken Thigh Recipes

Total Time 1 hours 35 minutes

Number Of Ingredients 13

2 tablespoons olive oil, divided
8 boneless, skinless chicken thighs (1 1/4-1 1/2 lbs. total), trimmed
2 large onions, thinly sliced
½ teaspoon salt, divided
3 cloves garlic, minced
2 teaspoons ground turmeric
1 teaspoon paprika
1 pinch Generous pinch of saffron
3 cups shredded cabbage (about 1/2 small head)
4 cups cooked brown rice, preferably basmati or jasmine
¼ cup lemon juice
2 tablespoons chopped fresh Italian parsley
1 lemon, sliced

Steps:

  • Preheat oven to 375 degrees F. Coat two 8-inch-square baking dishes or foil pans with cooking spray (see Tip).
  • Heat 1 Tbsp. oil in a large nonstick skillet over medium-high heat. Add 4 chicken thighs, and cook, turning once, until both sides are lightly browned, about 4 minutes. Transfer the chicken to a plate and set aside. Repeat with the remaining chicken thighs. Pour off all but about 1 Tbsp. fat from the pan.
  • Add the remaining 1 Tbsp. oil and onions to the pan and sprinkle with 1/4 tsp. salt. Cook, stirring, until soft and golden, 12 to 15 minutes. Stir in garlic, turmeric, paprika, and saffron, if using; cook, stirring, for 2 minutes. Transfer the onions to a plate and set aside.
  • Return the pan to medium-high heat and add cabbage. Cook, stirring, until wilted, about 3 minutes. Stir in rice, lemon juice, the remaining 1/4 tsp. salt, and half of the reserved onion. Continue cooking until the rice is well coated and heated through, 5 to 7 minutes.
  • Divide the rice mixture between the prepared baking dishes; nestle 4 of the reserved chicken thighs in each dish. Top each with half of the remaining cooked onions. Cover both dishes with foil. Label one and freeze for up to 1 month.
  • Bake the remaining casserole, covered, for 30 minutes.
  • Uncover and continue baking until a thermometer inserted in the thickest part of the chicken registers 165 degrees F and the onions are starting to brown around the edges, 5 to 10 minutes more. Garnish with parsley and lemon slices, if desired.

Nutrition Facts : Calories 273.7 calories, CarbohydrateContent 29.4 g, CholesterolContent 49.5 mg, FatContent 9.7 g, FiberContent 3.3 g, ProteinContent 17 g, SaturatedFatContent 2.2 g, SodiumContent 194.5 mg, SugarContent 2.7 g

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