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Add a photoServings: 2
Ingredients
- 2 x Breasts chicken
- 1 x Bulb garlic
- 1 Tbsp. Minced parsley Extra virgin olive oil
- 2 lrg Potatoes
- 1 x Artichoke
- 1/2 x Glass, (50ml) white wine Lemon juice
Directions
- Boil the potatoes and artichokes. Remove the choke from the artichoke and mash remainder with the potato, lemon juice and salt and pepper.
- Boil the garlic and once cooled chop finely with parsley. Stuff this underneath the skin of the chicken and pan fry with extra virgin olive oil till golden. Deglaze the pan with the wine.
- Serve on top of artichoke mash and top with the pan juices.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 441g | |
| Recipe makes 2 servings | |
| Calories 466 | |
| Calories from Fat 119 | 26% |
| Total Fat 13.22g | 17% |
| Saturated Fat 3.81g | 15% |
| Trans Fat 0.17g | |
| Cholesterol 89mg | 30% |
| Sodium 120mg | 5% |
| Potassium 1550mg | 44% |
| Total Carbs 51.33g | 14% |
| Dietary Fiber 8.2g | 27% |
| Sugars 2.41g | 2% |
| Protein 35.36g | 57% |
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