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Lemon Chicken With Prosciutto & Fresh Herbs

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)523.5034
Energy (kCal)24215.616
Carbohydrates (g)56.0254
Total fats (g)2432.8634
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place the chicken cutlets, bone-side down, in a large, lightly greased roasting pan. | 2. Peel strips of rind from the lemons, cut the lemons in half and juice. Set the juice aside. | 3. Place the strips of lemon rind and prosciutto between the chicken cutlets in the pan. | 4. Sprinkle the chicken with garlic, sage, marjoram and rosemary. Drizzle with lemon juice and season with salt and lemon pepper. Drizzle with oil and cover with plastic wrap and place in the fridge for 1 hour to allow the flavours to blend. | 5. Preheat the oven to 170°C/(approximately 335°F), and bake the chicken for 40 minutes or until golden brown and cooked through. | 6. Donna suggests serving this with mashed potato and sautéed spinach. When I make it, I'm planning to serve it with Cookgirl’s I Did It My Way Creamed Spinach Recipe #116296 and my Herbed Potato Crisps Recipe #119124. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken thigh 12 23918.4 42.9444 520.7688 2404.3428
    lemon 3 - - - -
    prosciutto 15 slices - - - -
    garlic clove 3 peeled sliced - - - -
    sage leaf 3/4 cup - - - -
    marjoram 3/4 cup 58.536 13.081 2.7346 1.5206
    rosemary leaf 2 sprigs - - - -
    salt - - - -
    lemon pepper - - - -
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    sage - - - -

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



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