My Chicken Milano Recipe

Recipesfull introduces to you: Italian Recipes. (My Chicken Milano Recipe). A quick, oh-so-good Italian dish that is fast, but looks and tastes like it took an hour or more! Serve hot with rice, pasta or stuffing if desired.

Brief

Prep 20 mins

Cook: 30 mins

Total: 50 mins

Servings: 4

Yield: 4 servings

My Chicken Milano Recipe

Ingredients

4 skinless

boneless chicken breast halves

1 tablespoon vegetable oil

2 cloves crushed garlic

1 teaspoon Italian-style seasoning

1 teaspoon crushed red pepper flakes

salt and pepper to taste

1 (28 ounce) can stewed tomatoes

drained

1 (9 ounce) package frozen green beans

Piadina Romagnola (Italian Flat Bread)

World Cuisine

Directions

Step 1

In a large skillet heat oil over medium high heat. Add chicken and season with garlic seasoning hot pepper flakes and salt and pepper to taste. Saute for 5 minutes then add tomatoes and cook for another 5 minutes. Add green beans and stir all together. Cover skillet reduce heat to medium low and simmer for approximately 15 to 20 minutes.

Nutritional Information

My Chicken Milano Recipe

Servings Per Recipe:4

Calories: 237.1

% Daily Value *

Protein: 30.1g 60%

Carbohydrates: 17.3g 6%

Dietary Fiber: 4g 16%

Sugars: 8.6g

Fat: 5.4g 8%

Saturated Fat: 0.9g 5%

Cholesterol: 68.4mg 23%

Vitamin A Iu: 861.5IU 17%

Niacin Equivalents: 20.3mg 156%

Vitamin B6: 0.7mg 45%

Vitamin C: 23mg 38%

Folate: 16.4mcg 4%

Calcium: 105.5mg 11%

Iron: 4.3mg 24%

Magnesium: 59.1mg 21%

Potassium: 734mg 21%

Sodium: 510.4mg 20%

Thiamin: 0.2mg 18%

Calories From Fat: 49

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.