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Nutrition Facts
Serving Size 271 g
(Approx. 6 Servings)
Amount Per Serving
Calories 440 Calories From Fat 150
% Daily Value*
Total Fat 17 g 26%
Saturated Fat 3.5 g 18%
Trans Fat 0.0 g
Cholesterol 250 mg 83%
Sodium 600 mg 25%
Total Carbohydrate 36 g 12%
Dietary Fiber 3 g 12%
Sugars 3 g
Protein 35 g
Vitamin A 25% Iron 20%
Vitamin C 30% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Crispy Lemon Pepper Chicken with Spicy Pomodoro Sauce
Prep Time
20 minutes
Cook Time
40 minutes
Total Time
1 hour
Serves
6  People

Ingredients

Recipe makes 6 Servings

6 small Roma tomatoes, whole
1 cup(s) garlic cloves, peeled
1 medium yellow onion, large dice
1 Tbsp red pepper flakes
4 Tbsp extra virgin olive oil, divided use
1 1/4 cup(s) all purpose flour
6 large eggs
1 1/4 cup(s) H-E-B Lemon Pepper Panko Breadcrumbs
1 Tsp kosher salt
1 Tsp black pepper
1 1/4 Lb chicken breasts, thin sliced
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Instructions

1
Preheat oven to 375ºF.
2
In a bowl, toss tomatoes with garlic cloves, onions, red pepper flakes, 2 tablespoons of olive oil and a liberal pinch of salt and pepper. Place on sheet pan and roast 30 - 40 minutes or until tomatoes are wilted and everything is slightly browned. Remove from oven and cool 10 minutes.
3
Add roasted vegetables and pan juices to a blender and purée until smooth. Pour sauce in small sauce pot, cover, and set over low heat to keep hot. (Season sauce with salt and pepper to taste).
4
Set up breading station by pouring flour, eggs, and breadcrumbs in 3 separate shallow dishes. Add salt and pepper to flour and mix to combine. Dredge chicken in flour and coat on all sides, dusting off any excess. Place in eggs and then in breadcrumbs. (Be sure to fully coat each piece of chicken in same manner, flour, egg and breadcrumbs).
5
Prepare a large sauté pan over medium heat and add remaining olive oil. Allow a couple of minutes for oil to heat up. Add chicken and be careful not to crowd pan. Cook about 4 - 5 minutes per side or until crispy and internal temperature reaches 165ºF.
6
Remove from pan and add sauce to top of each piece of chicken, season to taste with salt and pepper.

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