Chicken w/ 20 Cloves of Garlic
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 165.1
- Total Fat: 5.1 g
- Cholesterol: 51.3 mg
- Sodium: 588.7 mg
- Total Carbs: 6.6 g
- Dietary Fiber: 0.3 g
- Protein: 22.3 g
View full nutritional breakdown of Chicken w/ 20 Cloves of Garlic calories by ingredient
Introduction
DON'T PANIC!The garlic cooks until it is sweet and not bitter.
Mash them up and use as a spread like butter on bread (not in the calorie count) or put on the chicken. DON'T PANIC!
The garlic cooks until it is sweet and not bitter.
Mash them up and use as a spread like butter on bread (not in the calorie count) or put on the chicken.
Number of Servings: 4
Ingredients
-
4 3oz pieces of chicken breast
20 cloves of garlic, peeled & lightly smashed
3/4C chicken broth, fat-free, reduced-sodium
1/4C Caesar Dressing, light
2T Parmesan Cheese, grated
Directions
1 breast + 5 cloves = 1 serving
To peel cloves:
Lay flat of knife blade on side of clove.
Carefully (but with force!) hit the blade with the heel of your hand, cracking the clove open.
The skin should easily come away from the clove.
Cut off bottom and any blemishes.
Heat large skillet on medium high for 1 minute.
Add chicken and garlic.
Cook 2 minutes, then turn chicken over.
Stir in broth and dressing.
Bring liquid to rolling boil, turn heat down to medium.
Cover skillet and cook for 15 minutes
Turn chicken over and cook for 15 minutes.
Let stand 1 minutes.
This is really good with roasted veggies: carrots, potatoes, butternut, rutabagas.
The leftover broth-dressing is tastey by itself as a soup-itizer for the cook!
Number of Servings: 4
Recipe submitted by SparkPeople user FLORIDALARK.
To peel cloves:
Lay flat of knife blade on side of clove.
Carefully (but with force!) hit the blade with the heel of your hand, cracking the clove open.
The skin should easily come away from the clove.
Cut off bottom and any blemishes.
Heat large skillet on medium high for 1 minute.
Add chicken and garlic.
Cook 2 minutes, then turn chicken over.
Stir in broth and dressing.
Bring liquid to rolling boil, turn heat down to medium.
Cover skillet and cook for 15 minutes
Turn chicken over and cook for 15 minutes.
Let stand 1 minutes.
This is really good with roasted veggies: carrots, potatoes, butternut, rutabagas.
The leftover broth-dressing is tastey by itself as a soup-itizer for the cook!
Number of Servings: 4
Recipe submitted by SparkPeople user FLORIDALARK.
Member Ratings For This Recipe
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BONMARCHE
