Calories in a large chicken breast. Calories burned weights. Calories In A Large Chicken Breast
Champion Chicken Parmesan Tomato sauce: 1 ounce sun-dried tomatoes, packed without oil (about 1/4 cup) 1 cup boiling water 1 teaspoon olive oil 2 cups chopped red bell pepper 1 cup chopped onion 2 (14.5-ounce) cans diced tomatoes, undrained 1/4 cup chopped fresh parsley 2 tablespoons chopped fresh basil 1 tablespoon balsamic vinegar 1/4 teaspoon black pepper 2 garlic cloves, minced Chicken: 1/4 cup all-purpose flour 1/4 cup grated Parmesan cheese 1/4 teaspoon black pepper 4 (4-ounce) skinned, boned chicken breast halves 1 large egg white, lightly beaten 1 tablespoon olive oil Cooking spray 1 cup (4 ounces) shredded part-skim mozzarella cheese 3 cups hot cooked linguine (about 6 ounces uncooked pasta) To prepare tomato sauce, combine sun-dried tomatoes and water in a bowl; cover and let stand 30 minutes or until soft. Drain and finely chop tomatoes. Heat 1 teaspoon olive oil in a large saucepan over medium-high heat. Add sun-dried tomatoes, bell pepper, and onion; saute 7 minutes. Stir in canned tomatoes; bring to a boil. Cover, reduce heat, and simmer for 10 minutes. Remove from heat; stir in parsley, basil, vinegar, 1/4 teaspoon black pepper, and garlic. Preheat oven to 350°. To prepare chicken, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, Parmesan, and 1/4 teaspoon black pepper in a shallow dish. Place each breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Dip each breast half in egg white; dredge in flour mixture. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side or until golden. Arrange in a 13 x 9-inch baking dish coated with cooking spray. Pour the tomato sauce over the chicken. Sprinkle with mozzarella. Bake at 350° for 15 minutes. Serve over linguine. Yield: 4 servings (serving size: 1 chicken breast half, 1 cup sauce, 1/4 cup cheese, and 3/4 cup pasta) CALORIES 559 (26% from fat); FAT 15.9g (sat 5.6g,mono 6.3g,poly 2g); PROTEIN 46.3g; CHOLESTEROL 93mg; CALCIUM 359mg; SODIUM 792mg; FIBER 6.4g; IRON 6.1mg; CARBOHYDRATE 58.1g Cooking Light, OCTOBER 2000 Chicken-Orzo Salad with Goat Cheese COOKING LIGHT 1 1/4 cups uncooked orzo (rice-shaped pasta) 3 cups chopped grilled chicken breast strips (such as Tyson) 1 1/2 cups trimmed arugula 1 cup grape tomatoes, halved 1/2 cup chopped red bell pepper 1/4 cup prechopped red onion 2 tablespoons chopped fresh basil 1 teaspoon chopped fresh oregano 2 tablespoons red wine vinegar 1 tablespoon extravirgin olive oil 1/8 teaspoon salt 1/8 teaspoon black pepper 6 tablespoons (1 1/2 ounces) crumbled goat cheese 1. Cook pasta according to package directions, omitting salt and fat; drain well. 2. Combine pasta, chicken, and the next 6 ingredients (through oregano) in a large bowl; toss well. 3. Combine vinegar, oil, salt, and black pepper in a small bowl, stirring with a whisk. Drizzle vinegar mixture over pasta mixture; toss well to coat. Sprinkle with cheese. Yield: 6 servings (serving size: 1 1/3 cups salad and 1 tablespoon cheese) CALORIES 295 (23% from fat); FAT 7.7g (sat 2.9g,mono 2.8g,poly 1.1g); PROTEIN 24.4g; CHOLESTEROL 55mg; CALCIUM 40mg; SODIUM 788mg; FIBER 2g; IRON 2.4mg; CARBOHYDRATE 32.1g CLEAN Similar posts: best weight loss vitamins steps to healthy eating low fat low calorie smoothie recipes duke weight loss camp rocky mountain weight loss center can you lose weight by walking how many calories are in a cupcake with icing ways to exercise and lose weight how many calories an apple has heart rate and calorie monitors |
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