{'title': 'Delicious and Easy Chicken Parmigiana', 'description': 'Chicken Parmigiana is a classic Italian-American dish that combines breaded chicken with luscious tomato sauce and melted cheese. This recipe offers a delightful twist by adding eggplant, creating a harmony of flavors and textures that will surely please your taste buds.'}
- Pound the chicken breasts to an even thickness to ensure they cook uniformly.
- Use fresh basil leaves for the best flavor. If unavailable, dried basil can be a substitute.
- Bake the breaded chicken in the oven instead of frying for a healthier version.
- For extra crunch, use Panko bread crumbs instead of regular bread crumbs.
- Let the chicken rest for a few minutes after cooking to allow the juices to redistribute.
- Serve with pasta or a fresh green salad for a complete meal.
{'summary': 'Chicken Parmigiana is a comforting and satisfying dish that is perfect for family dinners or special occasions. The combination of crispy chicken, tender eggplant, and flavorful tomato sauce topped with melted cheese will leave everyone wanting more.'}
Nutrition Facts | |
---|---|
Serving Size | 350 grams |
Energy | |
Calories 510kcal | 20% |
Protein | |
Protein 40g | 27% |
Carbohydrates | |
Carbohydrates 60g | 17% |
Fiber 6g | 15% |
Sugar 8g | 8% |
Fat | |
Fat 27g | 31% |
Saturated 6g | 19% |
Cholesterol 140mg | - |
Vitamins | |
Vitamin A 90ug | 10% |
Choline 160mg | 28% |
Vitamin B1 0.85mg | 70% |
Vitamin B2 0.60mg | 46% |
Vitamin B3 16mg | 102% |
Vitamin B6 1.14mg | 67% |
Vitamin B9 120ug | 29% |
Vitamin B12 0.71ug | 30% |
Vitamin C 10mg | 12% |
Vitamin E 1.41mg | 9% |
Vitamin K 16ug | 13% |
Minerals | |
Calcium, Ca 220mg | 17% |
Copper, Cu 0.33mg | 0% |
Iron, Fe 4.35mg | 40% |
Magnesium, Mg 80mg | 20% |
Phosphorus, P 460mg | 37% |
Potassium, K 840mg | 25% |
Selenium, Se 50ug | 93% |
Sodium, Na 620mg | 41% |
Zinc, Zn 2.54mg | 23% |
Water | |
Water 220g | - |
* Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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