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Add a photoRaciónes: 12
Ingredientes
- 1 pound boneless breast of chicken
- 3 green peppers
- 1 Spanish onion
- 1 (8 ounce.) glass red wine
- 1 (8 ounce.) glass salad oil
- 12 short spears (city chicken)
- 1/4 pound Romano, grated
- 4 cloves minced garlic
- 1 pound Italian bread crumbs
- 1/2 pound rigotta cheese
- 1/2 pound fontanalla cheese
- 1 bunch parsley
- 1 lemon
- 1 c. flour
- 1 dozen Large eggs
Direcciones
- Mix chicken (cut) with garlic, wine, oil, rigotta cheese, fontanalla cheese and 1/2 parsley. Let sit overnight. Then add in chicken, squared onion and squared pepper on to spear till full then salt and pepper. Add in 1/4 Romano into bread crumbs. Bread chicken then deep fry in oil, garlic and 1 slice of lemon till brown. Cut lemon slices. Serve a twist of lemon over each piece with one piece of parsley then serve. Serves 6 to 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 180g | |
| Recipe makes 12 servings | |
| Calories 491 | |
| Calories from Fat 255 | 52% |
| Total Fat 28.7g | 36% |
| Saturated Fat 6.86g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 217mg | 72% |
| Sodium 493mg | 21% |
| Potassium 248mg | 7% |
| Total Carbs 38.66g | 10% |
| Dietary Fiber 2.7g | 9% |
| Sugars 3.96g | 3% |
| Protein 16.31g | 26% |
