Roasted Chicken Breasts with Gremolata
Gremolata, a mixture of herbs, garlic and lemon zest, is stuffed under the skin, contributing its extraordinary fragrance to the chicken. To ensure moist and succulent meat, the skin is left on for roasting, but removed before carving. This is an excellent treatment for all kinds of poultry; for a turkey, make a double or triple batch of gremolata. Serve with plenty of Garlic Mashed Potatoes to soak up the sauce.
Source: EatingWell Magazine, November/December 1994
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Nutrition Facts
Per Serving:
199 calories; protein 29.4g; carbohydrates 3.6g; dietary fiber 0.3g; sugars 0.7g; fat 3.3g; saturated fat 0.9g; cholesterol 76.1mg; vitamin a iu 272.1IU; vitamin c 6mg; folate 12mcg; calcium 27.4mg; iron 1.5mg; magnesium 33.9mg; potassium 372.6mg; sodium 386mg; thiamin 0.1mg.
Exchanges:
4 lean meat