Directions:
- In a small bowl combine the garlic and parsley. Season with salt and pepper (I like a lot of pepper) to taste. Reserve half of the mixture for the sauce.
- Gently lift the skin of each chicken breast half to form a small pocket. Stuff each pocket with a quarter of the remaining garlic mixture.
- Grill or broil chicken breasts 8-10 minutes on each side until springy to the touch. Do not overcook.
- Heat the butter in a small skillet and add the remaining garlic mixture. Saute for a few seconds, add lemon juice, and heat through.
- Spoon sauce over chicken breasts to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 96.18 Kcal (403 kJ) | ||
| Calories from fat | 73.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.2g | 13% | |
|---|---|---|---|
| Cholesterol | 21.42mg | 7% | |
| Sodium | 83.56mg | 3% | |
| Potassium | 73.29mg | 2% | |
| Total Carbs | 3.79g | 1% | |
| Sugars | 0.5g | 2% | |
| Dietary Fiber | 0.28g | 1% | |
| Protein | 2.48g | 5% | |
| Vitamin C | 11.3mg | 19% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.4mg | 2% | |
| Calcium | 12mg | 1% | |
| Amount Per 100 g | |||
| Calories | 229.82 Kcal (962 kJ) | ||
| Calories from fat | 176.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.58g | 13% | |
|---|---|---|---|
| Cholesterol | 51.17mg | 7% | |
| Sodium | 199.67mg | 3% | |
| Potassium | 175.14mg | 2% | |
| Total Carbs | 9.06g | 1% | |
| Sugars | 1.2g | 2% | |
| Dietary Fiber | 0.66g | 1% | |
| Protein | 5.92g | 5% | |
| Vitamin C | 27mg | 19% | |
| Vitamin A | 0.2mg | 2% | |
| Iron | 0.9mg | 2% | |
| Calcium | 28.7mg | 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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