CALORIES IN A LARGE CHICKEN BREAST. LARGE CHICKEN BREAS
Calories in a large chicken breast. Calories burned weights.
Calories In A Large Chicken Breast
Chicken is the meat derived from chickens. It is the most common type of poultry in the world, and is prepared as food in a wide variety of ways, varying by region and culture.
pigeon breast: abnormal protrusion of the breastbone caused by rickets
The energy needed to raise the temperature of 1 kilogram of water through 1 °C, equal to one thousand small calories and often used to measure the energy value of foods
(calorie) a unit of heat equal to the amount of heat required to raise the temperature of one kilogram of water by one degree at one atmosphere pressure; used by nutritionists to characterize the energy-producing potential in food
(caloric) of or relating to calories in food; "comparison of foods on a caloric basis"; "the caloric content of foods"
Either of two units of heat energy
The energy needed to raise the temperature of 1 gram of water through 1 °C (now usually defined as 4.1868 joules)
(caloric) thermal: relating to or associated with heat; "thermal movements of molecules"; "thermal capacity"; "thermic energy"; "the caloric effect of sunlight"
Of greater size than the ordinary, esp. with reference to a size of clothing or to the size of a packaged commodity
Pursuing an occupation or commercial activity on a significant scale
a garment size for a large person
Of considerable or relatively great size, extent, or capacity
above average in size or number or quantity or magnitude or extent; "a large city"; "set out for the big city"; "a large sum"; "a big (or large) barn"; "a large family"; "big businesses"; "a big expenditure"; "a large number of newspapers"; "a big group of scientists"; "large areas of the world"
at a distance, wide of something (as of a mark)
(IN-AS) Assam (Assamese: ??? Oxom ) is a northeastern state of India with its capital at Dispur located in the city of Guwahati.
previous part of Lesson 1, work was defined as a force acting upon an object to cause a displacement. When a force acts to cause an object to be displaced, three quantities must be known in order to calculate the work.
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.