Directions:
- Pound chicken until 1/4 thick.
- Combine bread crumbs, nuts and salt on a sheet of waxed paper.
- Beat egg with fork in pie plate.
- Dip each breast into egg than coat with bread-nut mixture.
- In a large skillet, heat 2 tablespoons butter with the oil.
- Add chicken breasts and cook until golden on all sides.
- Reduce heat to low; cover and cook 5-7 minutes until chicken is fork tender.
- Remove chicken and keep warm.
- Pour chicken broth and orange juice into pan and heat until boiling. Cook until sauce is reduced by 1/3. Blend in the remaining butter, 1 tablespoons at a time, until sauce thickens.
- Pour over chicken.
- Serve with orange slices.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 614.29 Kcal (2572 kJ) | ||
| Calories from fat | 358.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.8g | 61% | |
|---|---|---|---|
| Cholesterol | 210.66mg | 70% | |
| Sodium | 1108.76mg | 46% | |
| Potassium | 890.55mg | 19% | |
| Total Carbs | 16.62g | 6% | |
| Sugars | 7.06g | 28% | |
| Dietary Fiber | 2.56g | 10% | |
| Protein | 51.54g | 103% | |
| Vitamin C | 35.1mg | 58% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.3mg | 7% | |
| Calcium | 65.1mg | 7% | |
| Amount Per 100 g | |||
| Calories | 146.94 Kcal (615 kJ) | ||
| Calories from fat | 85.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.52g | 61% | |
|---|---|---|---|
| Cholesterol | 50.39mg | 70% | |
| Sodium | 265.21mg | 46% | |
| Potassium | 213.02mg | 19% | |
| Total Carbs | 3.98g | 6% | |
| Sugars | 1.69g | 28% | |
| Dietary Fiber | 0.61g | 10% | |
| Protein | 12.33g | 103% | |
| Vitamin C | 8.4mg | 58% | |
| Iron | 0.3mg | 7% | |
| Calcium | 15.6mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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