Directions:
- Place chicken in a single layer in a 9- by 13-inch pan. Bake in a 400° oven until meat is no longer pink in center of thickest part (cut to test), 25 to 30 minutes.
- Meanwhile, in a 1 1/2- to 2-quart pan over medium heat, stir tomatoes and capers until hot; keep warm.
- Transfer chicken to a platter and top with tomato mixture. Sprinkle with basil and parmesan cheese. Add salt to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 646.12 Kcal (2705 kJ) | ||
| Calories from fat | 356.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.66g | 61% | |
|---|---|---|---|
| Cholesterol | 194.39mg | 65% | |
| Sodium | 1380.33mg | 58% | |
| Potassium | 1310.24mg | 28% | |
| Total Carbs | 23.5g | 8% | |
| Sugars | 16.4g | 66% | |
| Dietary Fiber | 6.18g | 25% | |
| Protein | 51.52g | 103% | |
| Vitamin C | 76.7mg | 128% | |
| Iron | 2.7mg | 15% | |
| Calcium | 315.2mg | 32% | |
| Amount Per 100 g | |||
| Calories | 79.57 Kcal (333 kJ) | ||
| Calories from fat | 43.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.88g | 61% | |
|---|---|---|---|
| Cholesterol | 23.94mg | 65% | |
| Sodium | 169.98mg | 58% | |
| Potassium | 161.35mg | 28% | |
| Total Carbs | 2.89g | 8% | |
| Sugars | 2.02g | 66% | |
| Dietary Fiber | 0.76g | 25% | |
| Protein | 6.34g | 103% | |
| Vitamin C | 9.4mg | 128% | |
| Iron | 0.3mg | 15% | |
| Calcium | 38.8mg | 32% | |
* 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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