Directions:
- Rinse 4 boned, skinned chicken breast halves (5 to 6 oz. each); pat dry. Sprinkle both sides lightly with salt and pepper. Place halves between sheets of plastic wrap; with a mallet or a rolling pin, gently pound chicken to an even 1/4 inch thick. Peel off wrap.
- Put about 1/2 cup all-purpose flour in a shallow container. Turn each piece of chicken in flour to coat lightly.
- Set a 10- to 12-inch nonstick pan over medium-high heat; when hot, add 2 teaspoons olive oil. Lay 2 pieces of chicken in pan; cook, turning once, until no longer pink in the center (cut to test), 4 to 6 minutes. Transfer to a platter or plates and keep warm in a 200° oven. Repeat to cook remaining chicken in 2 more teaspoons oil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 847.23 Kcal (3547 kJ) | ||
| Calories from fat | 317.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.31g | 54% | |
|---|---|---|---|
| Cholesterol | 27.2mg | 9% | |
| Sodium | 1292.41mg | 54% | |
| Potassium | 66.88mg | 1% | |
| Total Carbs | 118.22g | 39% | |
| Sugars | 50.05g | 200% | |
| Dietary Fiber | 4.78g | 19% | |
| Protein | 6.98g | 14% | |
| Iron | 0.6mg | 3% | |
| Calcium | 9.4mg | 1% | |
* 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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