Nutrition Facts
  Servings Per Recipe: 4
  Serving Size: 1 serving
Amount Per Serving
  Calories 340.5
  Total Fat 14.9 g
      Saturated Fat 5.4 g
      Polyunsaturated Fat 1.1 g
      Monounsaturated Fat 7.2 g
  Cholesterol 82.5 mg
  Sodium 507.3 mg
  Potassium 495.9 mg
  Total Carbohydrate 13.0 g
      Dietary Fiber 2.7 g
      Sugars 0.4 g
  Protein 39.4 g
  Vitamin A 40.8 %
  Vitamin B-12 12.2 %
  Vitamin B-6 35.8 %
  Vitamin C 51.7 %
  Vitamin D 0.0 %
  Vitamin E 6.7 %
  Calcium 33.4 %
  Copper 8.7 %
  Folate 7.1 %
  Iron 11.6 %
  Magnesium 13.4 %
  Manganese 7.4 %
  Niacin 67.9 %
  Pantothenic Acid     12.6 %
  Phosphorus     41.8 %
  Riboflavin 15.2 %
  Selenium 40.8 %
  Thiamin 12.9 %
  Zinc 11.5 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Parmesan Chicken with Tomato-Basil Salad (Chef Meg's Makeover)


Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Parmesan Chicken with Tomato-Basil Salad (Chef Meg's Makeover)

137 calories of Chicken Breast (cooked), no skin, (4 ounces)

97 calories of Parmesan Cheese, grated, (0.75 oz)

60 calories of Olive Oil, (0.50 tbsp)

27 calories of Flour, white, (0.06 cup)

10 calories of Red Ripe Tomatoes, (0.75 plum tomato)

9 calories of Egg white, large, (0.50 serving)

7 calories of Fresh Express Fancy field greens salad, (1 cup)

5 calories of Lemons, (0.25 fruit without seeds)

0 calories of Basil, (0.50 tbsp)

0 calories of Pepper, black, (0.25 dash)


Nutrition & Calorie Comments  

I made this for DH and I for Fathers day. Turned out great and pretty as a picture. I changed the dressing used Newmans Own Balsamic. We both loved it and we have a luncheon salad for tomorrow. Excellent it is a keeper. Pat in Maine. Submitted by:
NORASPAT
(6/17/12)
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I only made the chicken. My kids were fighting over the last piece! I added a bit of salt and pepper to the flour. Also, I browned both sides then added some water to the pan and covered it until the water cooked off, then browned it to crispy (made it very tender). YUM! This was my first rating:) Submitted by:
LARICA262
(5/1/12)
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Since I typically don't put any other dressing on my salad other than lemon, I will nix the oil and some of the extra fat calories with that step! Sounds great! Submitted by:
BLUEC5KITTEN
(1/29/12)
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Great recipe! After reading Gary Taubes' Why We Get Fat and Dr. William Davis' Wheat Belly, I replace the flour with almond meal, flaxmeal, or finely ground pork skins, and use whole eggs. Love the tomato dressing! Submitted by:
BFRG1513
(11/6/11)
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Great recipe. I use chicken tenders and slap 'em thin. No fat or skin to deal with. I use fines herbs all the time. Great for seasoning an average meal to a fine meal. Submitted by:
VXWALL1942
(8/24/10)
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I saw this on Dr.Oz , as a low calorie alternative. It's at least 1000 calories less than the regular one, and great tasting too. Submitted by:
KATHRYNLP
(8/24/10)
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