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Ingredients
- 1 whl boneless, skinless chicken breast
- 20 x BABY artichokes, cleaned and acidulated
- 1 lrg Onion, minced
- 2 ounce Pancetta, chopped
- 1 x Glass white wine
- 1/4 c. Extra virgin olive oil Salt & pepper to taste Fresh bread crumbs Minced Italian parsley Parmesan to taste
Directions
- PREPARATION: Cut the baby artichokes in fours. Place in a pan of water, lemon juice and salt. Cut the chicken breast into 2-inch strips and set aside.
- In a skillet, saut the pancetta in the extra virgin olive oil. Add in the onions when the pancetta is crispy and saut till the onions are golden brown.
- At this point, add in the artichokes and cook for about 5 min. Add in the chicken and cook for an additional 3 min, then add in the white wine, parsley and salt.
- Add in the chicken and cook for an additional 3 min, then add in the white wine, parsley and salt. When chicken is cooked, the dish is ready
- Add in the pepper, parsley, bread crumbs and sprinkle with parmesan.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1299g | |
| Calories 775 | |
| Calories from Fat 64 | 8% |
| Total Fat 7.35g | 9% |
| Saturated Fat 2.08g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 28mg | 9% |
| Sodium 1388mg | 58% |
| Potassium 3284mg | 94% |
| Total Carbs 132.31g | 35% |
| Dietary Fiber 84.9g | 283% |
| Sugars 16.4g | 11% |
| Protein 41.04g | 66% |
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