Directions:
- Place milk and bread crumbs in separate shallow bowls. Dip chicken in milk, then coat with crumbs.
- In a skillet over medium-high heat, cook chicken in butter on both sides until juices run clear, about 10 minutes. Remove and keep warm.
- Add broth to the skillet. Bring to a boil over medium heat; stir to loosen browned bits from pan. Stir in cream and pimientos; boil and stir for 1 minute. Reduce heat.
- Add Parmesan cheese, basil, and pepper; cook and stir until heated through. Pour over the chicken.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 566.14 Kcal (2370 kJ) | ||
| Calories from fat | 301.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.52g | 52% | |
|---|---|---|---|
| Cholesterol | 223.49mg | 74% | |
| Sodium | 1429.48mg | 60% | |
| Potassium | 907.9mg | 19% | |
| Total Carbs | 10.15g | 3% | |
| Sugars | 4.33g | 17% | |
| Dietary Fiber | 0.95g | 4% | |
| Protein | 57.62g | 115% | |
| Vitamin C | 4.9mg | 8% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.8mg | 4% | |
| Calcium | 256.7mg | 26% | |
| Amount Per 100 g | |||
| Calories | 146.73 Kcal (614 kJ) | ||
| Calories from fat | 78.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.69g | 52% | |
|---|---|---|---|
| Cholesterol | 57.93mg | 74% | |
| Sodium | 370.5mg | 60% | |
| Potassium | 235.31mg | 19% | |
| Total Carbs | 2.63g | 3% | |
| Sugars | 1.12g | 17% | |
| Dietary Fiber | 0.25g | 4% | |
| Protein | 14.94g | 115% | |
| Vitamin C | 1.3mg | 8% | |
| Iron | 0.2mg | 4% | |
| Calcium | 66.5mg | 26% | |
* 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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