Directions:
- Mix together crumbs, garlic and Parmesan cheese and set aside.
- Pound chicken breast lightly to even out thickness (not too thin).
- Dip chicken in egg, then in flour.
- Saute in 2 T oil in large skillet over medium heat for 3 minutes on each side until lightly browned.
- Add half of escarole to skillet, sprinkle with half of bread crumb mixture.
- Add remaining escarole and bread crumbs.
- Pour in broth, then drizzle with remaining olive oil.
- Simmer, covered on low about 15 minutes, until escarole is wilted and chicken is done.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 392.56 Kcal (1644 kJ) | ||
| Calories from fat | 215.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.93g | 37% | |
|---|---|---|---|
| Cholesterol | 114.69mg | 38% | |
| Sodium | 1526.95mg | 64% | |
| Potassium | 561.99mg | 12% | |
| Total Carbs | 16.88g | 6% | |
| Sugars | 0.67g | 3% | |
| Dietary Fiber | 1.36g | 5% | |
| Protein | 29.73g | 59% | |
| Vitamin C | 7.3mg | 12% | |
| Iron | 1.2mg | 7% | |
| Calcium | 141.9mg | 14% | |
| Amount Per 100 g | |||
| Calories | 101.31 Kcal (424 kJ) | ||
| Calories from fat | 55.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.18g | 37% | |
|---|---|---|---|
| Cholesterol | 29.6mg | 38% | |
| Sodium | 394.06mg | 64% | |
| Potassium | 145.03mg | 12% | |
| Total Carbs | 4.36g | 6% | |
| Sugars | 0.17g | 3% | |
| Dietary Fiber | 0.35g | 5% | |
| Protein | 7.67g | 59% | |
| Vitamin C | 1.9mg | 12% | |
| Iron | 0.3mg | 7% | |
| Calcium | 36.6mg | 14% | |
* 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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