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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (241g) Recipe makes 2 servings |
||
| Calories 335 | ||
| Calories from Fat 170 | (50%) | |
| Amount Per Serving | %DV | |
| Total Fat 19.0g | 29% | |
| Saturated Fat 3.4g | 16% | |
| Monounsaturated Fat 4.2g | ||
| Polyunsaturated Fat 8.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 68mg | 22% | |
| Sodium 1051mg | 43% | |
| Potassium 405mg | 11% | |
| Total Carbohydrate 13.5g | 4% | |
| Dietary Fiber 1.3g | 5% | |
| Sugars 5.2g | ||
| Protein 28.5g | 57% | |
By: Garnet
By: Picholine
Roasted Cauliflower & 16 Roasted Cloves of Garlic
By: ~Rita~
Chicken Breasts and Balsamic Vinegar
By: ciao
From: Anme
On Feb 20, 2007
Good thing I poked it a few times before I put the dressing on, mine wasnt dead yet! After I ran out and got a new chicken this dish turned out great. Sliced it and put it on pasta with sauce.
From: Molly53
On Mar 2, 2004
No clue how much Montreal seasoning is in a container, but added a teaspoon and a half to the salad dressing, marinated the chicken breast for a couple of hours in the frig. Dipped the marinated breasts in crumbs and baked. Very nice and moist.
From: Mermaid
On Jun 10, 2004
I also decided to marinate this first, although I am not sure I needed to. So good - definitely include the breadcrumbs for this one. The combo w/the salad dressing/seasoning mixture is out of this world. Thanks Blink! Another winner!!!!
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