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Saint-Tropez Grilled Chicken from C. S. P. N.

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)142.478
Energy (kCal)1221.4497
Carbohydrates (g)10.158
Total fats (g)62.966
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Make the marinade by whisking together the vinegar, mustard, honey, garlic, pepper, and oil in a small sauce pan. Bring to a boil and simmer until slightly thickened, 3 to 5 minutes. Set aside. | 2. Put the chicken breasts in a heavy plastic bag and pound to an even 1/2" thickness. Grill the chicken on a well-seasoned, medium-hot grill until cooked through, about 3 minutes per side. Allow to rest for 5 minutes, then slice across the grain. Toss the chicken slices with the cooked marinade. | 3. Roughly chop the basil and arugula and toss with the sun-dried tomatoes. Arrange the chicken slices on a platter and top with the basil-arugula mix. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    balsamic vinegar 3 tablespoons 42.24 8.1744 0.2352 0.0
    dijon mustard 1 tablespoon - - - -
    honey 1 tablespoon - - - -
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    chicken breast 1 1/2 1/2 boneless skinless 1170.2697 0.0 141.8612 62.93600000000001
    basil leaf 1 cup - - - -
    baby arugula 4 cups chopped - - - -
    sun tomato oil 1/4 cup sun-dried chopped packed - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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