Directions:
- Place chicken breasts in a roasting pan. Make a slit in each and insert the shallot. Season. Pour half a cup of the champagne over breasts.
- Place pan under the broiler, skin side down for 3 minutes until skin is nicely brown. Turn and broil other side for 5 minutes.
- Remove from broiler, baste and add the remaining 1/2 cup of Champagne. Place in 475° F oven for 30 minutes, basting once or twice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 105.21 Kcal (440 kJ) | ||
| Calories from fat | 19.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.13g | 3% | |
|---|---|---|---|
| Cholesterol | 12.47mg | 4% | |
| Sodium | 84.36mg | 4% | |
| Potassium | 189.11mg | 4% | |
| Total Carbs | 7.58g | 3% | |
| Sugars | 2.79g | 11% | |
| Dietary Fiber | 0.97g | 4% | |
| Protein | 3.94g | 8% | |
| Vitamin C | 2.2mg | 4% | |
| Iron | 0.4mg | 2% | |
| Calcium | 19.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 104.35 Kcal (437 kJ) | ||
| Calories from fat | 18.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.11g | 3% | |
|---|---|---|---|
| Cholesterol | 12.37mg | 4% | |
| Sodium | 83.67mg | 4% | |
| Potassium | 187.56mg | 4% | |
| Total Carbs | 7.52g | 3% | |
| Sugars | 2.77g | 11% | |
| Dietary Fiber | 0.96g | 4% | |
| Protein | 3.91g | 8% | |
| Vitamin C | 2.2mg | 4% | |
| Iron | 0.4mg | 2% | |
| Calcium | 19.8mg | 2% | |
* 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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