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Ingredients
- based on Pressed Chicken with Yellow Squash and Tomatoes from Gourmet, August 2008
- Serves 2
- 2 chicken breast halves with skin and bone
- salt and pepper
- 1 T. extra-virgin olive oil
- ¼ c. white wine
- 1 small yellow squash, cut into 1/2-inch pieces
- 1 small zucchini, cut into 1/2-inch pieces
- 1 pint cherry or grape tomatoes, halved
- 1 garlic clove, minced
- 1 t. fresh chopped marjoram, divided
View Full Recipe at Eliots Eats
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 850g | |
| Calories 876 | |
| Calories from Fat 368 | 42% |
| Total Fat 41.01g | 51% |
| Saturated Fat 11.72g | 47% |
| Trans Fat 0.33g | |
| Cholesterol 197mg | 66% |
| Sodium 410mg | 17% |
| Potassium 1893mg | 54% |
| Total Carbs 51.72g | 14% |
| Dietary Fiber 8.1g | 27% |
| Sugars 37.47g | 25% |
| Protein 67.46g | 108% |
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